Hoisin Pork Chop Sandwiches with Pineapple Relish



  • 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)


  1. 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.
  2. 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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