Grilled Hoisin Glazed Pork Chops With Pineapple Salsa Recipes

Steps:

• 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 tablespoon of 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 Fahrenheit, about 3 minutes per side. Transfer chops to platter and brush with reserved 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 salsa.

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
• Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
• Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

Steps:

• Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.
• Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.
• Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil; cook 20-25 minutes or until mixture is reduced by half, stirring occasionally., Meanwhile, for pork, mix spices; rub over tenderloins. Grill tenderloins on a lightly oiled rack, covered, over medium heat or broil 4 in. from heat 18-22 minutes or until a thermometer reads 145°, turning occasionally., Let stand 5 minutes before slicing. Serve with salsa and lime wedges.

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce, garlic and reserved pineapple juice; add pork chops. Seal bag and turn to coat; refrigerate for at least 2 hours., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, uncovered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., Meanwhile, combine sugar and cinnamon; sprinkle over both sides of pineapple rings. Grill for 1-2 minutes on each side or until browned. Serve with pork.

Steps:

• Prepare outdoor grill for covered direct grilling over medium heat. In small bowl, combine hoisin, honey, ginger, and oil.
• Place pork on hot grill rack. Cover grill and cook pork 18 to 20 minutes, turning occasionally.
• With serrated knife, cut pineapple half into 4 wedges. Rub cut sides of pineapple with brown sugar.
• Grill pineapple 10 minutes or until browned on both sides, turning over once. While pineapple is grilling, brush pork with hoisin-honey glaze and turn frequently until temperature on instant-read thermometer reaches 155 degrees F. Transfer pork to cutting board; let stand 10 minutes. Transfer pineapple to platter.
• Thinly slice pork and serve with pineapple wedges.