Prep 20 mins
Cook 2 hrs
This is from Bobby Flay's Boy Meets Grill! You can make it with or without the relish, but it is delish! Time includes marinating.
- 1 cup hoisin sauce
- 3 tablespoons rice wine vinegar
- 2 tablespoons soy sauce
- 4 garlic cloves, coarsely chopped
- 1 teaspoon sesame oil
- 16 thin pork chops (or 8 regular)
Pineapple-Green Onion Relish
- 6 green onions
- 2 tablespoons olive oil (plus a little for brushing)
- 1 medium pineapple, peeled and diced (or canned)
- 1 jalapeno pepper, finely chopped
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 2 tablespoons cilantro, coarsely chopped
- In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
- Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
- Preheat grill hot.
- Brush the green onions with a little olive oil and season with salt and pepper.
- Grill until almost cooked through, 4-5 minutes, and finely slice.
- Place in a bowl and add the rest of the relish ingredients. Stir to combine.
- Remove the chops from the marinade, shaking off the excess and discard the marinade.
- Season chops with salt and pepper and grill until medium well.
- Arrange on a large serving platter and serve with relish alongside.
I made the marinade and discovered I was out of pork chops. Substituted Chicken breast (boneless/skinless) and they were so good. I served this with the pineapple relish and brown rice. My husband mixed the rice and relish and thought it was fantastic. I think I will stick with chicken as opposed to pork chops it was just so good!
These were absolutely wonderful! I used cider vinegar in place of the rice wine vinegar. I also used yellow onion instead of green onion. The blend of flavors was amazing! :D Thanks for sharing!!
Oh my world! 5 stars for the chops AND 5 stars for the pineapple relish - and the two go together like a horse and carriage. I had to use a recipe to make hoisin sauce as I didn't have any, but the extra effort was well worth it. Due to unforeseen events, my pork chops ended up marinating for 2 days and they turned out absolutely delish! I made 1/2 of the pineapple relish without the coriander and jalapeno for a "non-spicy" friend, and both versions were lovely. Thank you, Charmie - a definite keeper :)