This is an excellent recipe and would work well with a grilled pork loin or grilled chicken as well. The recipe comes from the March 2008 edition of Cooking Light. Sometimes it actually pays to hold onto some of those old recipes that you say you will someday prepare. The sauce has a nice sweet flavor with the added heat of the mustard and the tanginess of the vinegar. This one is a keeper.
Pork Chops with Hoisin-Molasses Barbecue Sauce
3 Tbsp. sugar
1 Tbsp. molasses
3 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 Tbsp. low-sodium soy sauce
2 garlic cloves, minced
2 tsp. Chinese hot mustard
1/4 tsp salt
1/8 tsp. freshly ground black pepper
6 (4 oz) boneless center-cut loin chops, about 1/2-inch thick
Combine sugar and molasses in a small heavy saucepan over medium heat. Cook 3 minutes or until sugar melts, stirring occasionally. Stir in hoisin, vinegar, soy sauce and garlic; bring to a boil. Cook 5 minutes, stirring frequently. Remove from heat; stir in mustard. Keep warm.
Heat a grill pan over medium-high heat. Coat with cooking spray. Sprinkle chops with salt and pepper. Add to pan and cook 2 minutes per side or until cooked. Add pork to hoisin mixture and coat. Serve.