Hoisin-Glazed Pork with Pineapple and Sweet Peppers
A hoisin-based glaze adds sweet deliciousness to lean pork loin chops, pineapple, bell peppers, and whole scallions. This recipe is super easy to prepare and is as beautiful as it is tasty!
9 slice(s), (each ½ inch thick), divided
Rice wine vinegar
Low sodium soy sauce
2 large clove(s), finely chopped
½ tbsp(s), fresh, peeled, grated
Uncooked lean trimmed boneless pork chop(s)
1 pound(s), 4 oz each
Red bell pepper(s)
2 medium, quartered
4 large, root ends trimmed
- To make glaze, finely chop 1 pineapple slice. In a small bowl, combine chopped pineapple, hoisin, vinegar, soy sauce, garlic, and ginger. To make sauce, transfer 3 tbsp glaze to a cup and stir in 1 tbsp water.
- Preheat grill to medium-high. Coat pork, red peppers, scallions, and remaining pineapple slices with nonstick spray.
- Grill pork and peppers, turning once, for 5 minutes. Brush pork and peppers with about half of glaze. Cook, turning once and brushing with remaining glaze, until an instant-read thermometer inserted into chops registers 145°F for medium and peppers are lightly charred and tender, about 3 minutes. Transfer pork and peppers to a large platter.
- Grill pineapple and scallions, turning once, until lightly charred, about 3 minutes. Transfer to platter with pork and peppers.
- Slice pork, if desired. Divide pork, peppers, pineapple, and scallions among plates and drizzle with sauce.
- Serving size: 1 pork chop, 2 pieces of pepper, 2 slices of pineapple, 1 scallion, and 1 tbsp sauce