Grilled Hoisin-Glazed Pork Chops with Pineapple Salsa
By America's Test KitchenPublished on April 14, 2014
Time
30 minutes
Yield
Serves 4
Ingredients
½ pineapple, peeled, cored, and cut into ½-inch-thick rings2 tablespoons toasted sesame oil ½ cup hoisin sauce 3 tablespoons rice vinegar 8 (3- to 4-ounce) bone-in center-cut pork chops, ½ inch thick, trimmedSalt and pepper 3 scallions, sliced thin¼ cup chopped fresh cilantro 1 jalapeño chile, stemmed, seeded, and minced2 teaspoons grated fresh ginger
Instructions
- 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.
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
½ pineapple, peeled, cored, and cut into ½-inch-thick rings
2 tablespoons toasted sesame oil
½ cup hoisin sauce
3 tablespoons rice vinegar
8 (3- to 4-ounce) bone-in center-cut pork chops, ½ inch thick, trimmed
Salt and pepper
3 scallions, sliced thin
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 teaspoons grated fresh ginger
Ingredients
½ pineapple, peeled, cored, and cut into ½-inch-thick rings
2 tablespoons toasted sesame oil
½ cup hoisin sauce
3 tablespoons rice vinegar
8 (3- to 4-ounce) bone-in center-cut pork chops, ½ inch thick, trimmed
Salt and pepper
3 scallions, sliced thin
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 teaspoons grated fresh ginger
Ingredients
½ pineapple, peeled, cored, and cut into ½-inch-thick rings
2 tablespoons toasted sesame oil
½ cup hoisin sauce
3 tablespoons rice vinegar
8 (3- to 4-ounce) bone-in center-cut pork chops, ½ inch thick, trimmed
Salt and pepper
3 scallions, sliced thin
¼ cup chopped fresh cilantro
1 jalapeño chile, stemmed, seeded, and minced
2 teaspoons grated fresh ginger
Why This Recipe Works
The sugar in the hoisin sauce encourages flavorful caramelization on the pork chops.
Instructions
- 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.
- 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.
- 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.
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