REC: Hoisin-Marinated Pork Chops w/ Fresh Pineapple-Green Onion Relish
from a cooking class taught by Marie Huntington at the Cooks & Company store.
1 cup hoisin sauce
3 Tbsp. rice wine vinegar
2 Tbsp. soy sauce
4 cloves garlic, coarsely chopped
1 tsp. sesame oil
16 pork chops cut from the loin about 3/4 inch thick and/or about 4 oz each
Salt and freshly ground black pepper
In a small bowl, combine the hoisin sauce, vinegar, soy sauce, garlic, and sesame oil. Place the chops in a shallow pan or baking dish and pour the marinade over them and refrigerate, covered, 2 to 3 hours or overnight, turning once. Preheat grill to high. Remove chops from marinade, shaking off the excess. Season with salt and pepper and grill 2 to 3 minutes on each side or until desired doneness. Arrange on large serving platter. Serve Fresh Pineapple-Green Onion Relish on the side.
Fresh Pineapple-Green Onion Relish (or salsa)
6 green onions (white bulb and 3" of green part)
2 Tbsp. olive oil, plus extra for brushing the green onions
Salt and freshly ground pepper
1 medium ripe pineapple, peeled and diced
1 jalapeno pepper, finely chopped
2 Tbsp. fresh lime juice
1 Tbsp. honey
2 Tbsp. coarsely chopped cilantro
Preheat grill to high. Remove outer layer of green onions or outer skin and then brush green onions with olive oil and season lightly with salt & pepper. Grill until almost cooked through, 4 to 5 minutes, and then finely slice. Place in a medium bowl and add the pineapple, jalapeno, lime juice, honey, cilantro, and the remaining 2 Tbsp. of olive oil and stir to combine. May be refrigerated for 1 day prior to serving; serve at room temperature. Makes about 4 cups or about 8 servings.