Hoisin Pork Chops With Pineapple Green Onion Relish

Total Time
2hrs 20mins
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.

Ingredients Nutrition


  1. In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
  2. Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
  3. Preheat grill hot.
  4. Brush the green onions with a little olive oil and season with salt and pepper.
  5. Grill until almost cooked through, 4-5 minutes, and finely slice.
  6. Place in a bowl and add the rest of the relish ingredients. Stir to combine.
  7. Remove the chops from the marinade, shaking off the excess and discard the marinade.
  8. Season chops with salt and pepper and grill until medium well.
  9. Arrange on a large serving platter and serve with relish alongside.
Most Helpful

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!

Cooking Jane doe May 25, 2009

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!!

SweetsLady August 31, 2008

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 :)

Shazzie September 30, 2013