Hoisin Pork Chop Sandwiches with Pineapple Relish
Hoisin-flavored grilled chops tucked in pita bread and topped with a spicy fruit salsa makes a complete meal. Simply serve with your favorite chips.
8 thin boneless pork chops, about 2 ounces each
1/2 cup hoisin sauce
1 tablespoon mild vinegar
1 tablespoon soy sauce
2 cloves garlic, crushed
1 teaspoon sesame oil
4 pita pocket breads, halved
1 (15.5-ounce) can pineapple tidbits in juice, drained
1 jalapeño chile, seeded and chopped
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon olive oil
3 green onions, chopped
2 tablespoons chopped cilantro
Salt and ground black pepper
- Make Pineapple Relish: In medium bowl, stir together pineapple, jalapeño, lime juice, honey, olive oil, green onion and cilantro. Add salt and pepper to taste. Cover and set aside.
- Place pork chops in self-sealing bag; in small bowl stir together hoisin, vinegar, soy sauce, garlic, and sesame oil. Pour hoisin mixture over pork; seal bag and toss gently to coat well; set aside for 30 minutes. Prepare medium-hot fire in grill. Remove chops from bag (discard any remaining marinade) and grill directly over fire for about 2 minutes per side, until nicely browned. Place pork chop in each pita half, top with some Pineapple Relish.
Makes 6 to 8 servings.
Recipe provided courtesy of National Pork Board.