Allegiance® BBQ Hoisin Chop
Allegiance® BBQ Hoisin Chop
Directions
- Whisk together hoisin, gochujang, and butter flavored oil. Pour over the pork chops. Cover and refrigerate overnight.
- Place the sliced radish in the rice wine vinegar. Wrap and refrigerate overnight. The radish will turn a pink color from the skin bleeding into the center while pickling.
- Toss the Bok choy with sesame oil, olive oil, ginger, salt, and pepper. Roast in pre-heated 450° oven for 15-20 minutes. Remove from oven and portion on both plates.
- Remove chops from marinade shaking excess off. Allow to sit for 15-20 minutes at room temperature before cooking.
- Cook chops on a grill, griddle, in a sauté pan, or under the broiler. Basting with the leftover marinade to an internal degree of doneness of 145° (which is medium) or higher.
- Rest chops for 1 minute before serving. Place one chop on tip of a portion of the Bok choy.
- Sprinkle with green onion and arrange the pickled radish around the plate sprinkled with black sesame seeds.
Ingredients
- 2 16 oz. Allegiance® Pork, Loin Chops, frenched
- 3 cups Asian Pride® Hoisin Sauce
- 2 1/2 tbsp Gochujang paste, or sauce
- 2 tbsp Peak Fresh Produce® Onion(s), Green, cut thin on bias
- 2 tbsp Brilliance Butter Flavored Oil
- 2 ea. Peak Fresh Produce® Radish(es), red, cut into slices, skin on
- 1/2 cup Asian Pride® Rice Wine Vinegar
- 1 tsp sesame seeds, black, for garnish
- 1 ea. Peak Fresh Produce® Bok Choy, cut in half or quarters depending on size
- 2 tbsp Asian Pride® Sesame Oil
- 1 tbsp Roma® Oil, Olive
- 1/2 tsp Peak Fresh Produce® ginger, minced
- 1/4 tsp West Creek® sea salt kosher
- 1/8 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
