Hoisin-glazed pork with pineapple and sweet peppers
9 slice(s), (each ½ inch thick), divided
Rice wine vinegar
Low sodium soy sauce
2 clove(s), finely chopped
½ Tbsp, fresh, peeled, grated
Uncooked lean boneless pork chop(s)
1 pound(s), 4 oz each
Sweet red 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