Grilled Hoisin-Glazed Pork Chops with Pineapple Salsa - CC

By á-48655

Ingredients

• 1/2 pineapple, peeled, cored, and cut into 1/2-inch-thick rings
• 2 tablespoons toasted sesame oil
• 1/2 cup hoisin sauce
• 3 tablespoons rice vinegar
• 8 (3- to 4-ounce) bone-in center-cut pork chops, 1/2 inch thick, trimmed
• Salt and pepper
• 3 scallions, sliced thin
• 1/4 cup chopped fresh cilantro
• 1 jalapeño chile, stemmed, seeded, and minced
• 2 teaspoons grated fresh ginger

Preparation

Step 1

1. Brush pineapple all over with 1 tablespoon oil and grill, covered, over hot fire until charred, about 3 minutes per side. Transfer to cutting board.

2. Whisk hoisin and vinegar together in bowl. Transfer 3 tablespoons hoisin mixture to small bowl and set aside. Pat chops dry with paper towels and season with salt and pepper. Brush chops all over with remaining 1/2 cup hoisin mixture. Grill chops, covered, over hot fire until well browned and meat registers 140 degrees, about 3 minutes per side. Transfer chops to platter and brush with reserved 3 tablespoons hoisin mixture. Tent loosely with foil and let rest for 5 minutes.

3. When pineapple is cool enough to handle, chop into 1/2-inch pieces and combine with scallions, cilantro, jalapeño, ginger, and remaining 1 tablespoon oil in bowl. Season with salt and pepper to taste. Serve pork with pineapple salsa.