Robert Tells the Truth

We saw Robert walking his dogs and decided to invite him and Darryl over for Jar-B-Que. We call it Jar-B-Que because the recipe is from Jar Restaurant in Los Angeles. Robert demurred on joining us, but later changed his mind. This recipe for Hosin-Marinated Pork Chops is absolutely, without a doubt, the best you will ever eat! Robert brought Farro Salad and Cucumbers that he had prepared. We seved Rice with the dish. They were great with pork chops. Robert proclaimed the chops the best he had ever eaten. He always says this, but this time I think he was telling the truth. 

Dessert was Brownies and Ice Cream. 

This was a yummy dinner!

Hoisin-Marinated Pork Chops

Jar Restaurant

Note that the choos need to marinate for at least three days, so begin preparing this dish well in advance. what to drink: A white wine with snappv acidity and lemon-lime notes, like dry Riesling or Gruner Veltliner.

6 SERVINGS

1-1/2 cups plus 2 tablespoons hoisin sauce

1 cup oyster sauce

1/4 cup black bean garlic sauce

3 garlic cloves, chopped

1 tablespoon chopped peeled fresh ginger

1 teaspoon red food coloring (we omit this item)

6 12- to 14-ounce pork rib chops, each about 1-1/2 Inches thick

Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.

Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145 degrees F, watch closely to prevent burning (chops may char slightly in spots), about 9 minutes per side. Transfer to plates an serve.