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Ingredients
- 8 boneless pork chops (thin, about 2 ounces each)
- 1/2 cup hoisin sauce
- 1 tablespoon vinegar
- 1 tablespoon soy sauce
- 2 cloves garlic (crushed)
- 1 teaspoon sesame oil
- 4 pocket bread (pita, halves)
- 15 1/2 ounces pineapple (tidbits, drained)
- 1 jalapeno chile (minced*)
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon olive oil
- 3 green onions (chopped)
- 2 tablespoons cilantro (chopped)
- salt (to taste)
- black pepper (to taste)
Directions
- Make Pineapple Relish: In medium bowl, stir together pineapple, jalapeno, lime juice, honey, olive oil, green onion and cilantro. Add salt and pepper to taste. Cover and set aside.
- Place pork chops in self-sealing bag; in small bowl stir together hoisin, vinegar, soy sauce, garlic, and sesame oil. Pour hoisin mixture over pork; seal bag and toss gently to coat well; set aside for 30 minutes. Prepare medium-hot fire in grill. Remove chops from bag (discard any remaining marinade) and grill directly over fire for about 2 minutes per side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Place pork chop in each pita half, top with some Pineapple Relish.
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Yummly User
★★★★★
