Mongolian Veal Chops

• 1/2 cup hoisin sauce
• 1/4 cup plum sauce
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 teaspoon onion powder
• 1/2 teaspoon chili paste (I use sambal oelek)
• 4 (8-ounce) bone-In veal loin chops, about 1 inch thick
• 1 tablespoon toasted sesame seeds
• 1 tablespoon chopped green onions

1. Soak the plank for at least 1 hour and up to 24 hours.
2. In a large bowl, combine the hoisin sauce, plum sauce, vinegar, soy sauce, sesame oil, garlic, ginger, onion powder, and chili paste.
3. Add the veal chops and turn them to coat with the marinade.
4. Cover and refrigerate for at least 4 hours and up to 24 hours.
5. Let the veal chops sit at room temperature for 30 minutes before grilling.
6. Prepare the plank for grilling according to the instructions (see Notes).
7. Remove the veal chops from the marinade and place them on the toasted side of the plank.
8. Close the lid and grill for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part registers 135 degrees F for medium-rare or 140 degrees F for medium.
9. Transfer the veal chops from the plank to the grill grate right above the high flames and, with the lid open, grill for 30 seconds on each side, or until crispy.
10. Transfer the veal chops to a platter and let them rest for 10 minutes before serving.
11. Garnish with the sesame seeds and green onions.

hoisin sauce, plum sauce, rice vinegar, soy sauce, sesame oil, garlic, ginger, onion powder, chili paste, veal loin chops, sesame seeds, green onions

Taken from www.cookstr.com/recipes/mongolian-veal-chops (may not work)