Hoisin Pork Chops With Pineapple Green Onion Relish Food

HOISIN FIVE-SPICE PORK CHOPS

Steps:

• Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight.
• Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan.
• Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside.
• Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce.

HONEY HOISIN PORK CHOPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
• Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
• Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
• Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

PINEAPPLE-ONION PORK CHOPS

Steps:

• In a large shallow bowl, combine the flour, salt and pepper. Add pork chops and toss to coat. In a skillet, brown the chops on both sides in butter. Transfer to a greased 13x9-in. baking dish. Add water to dish. Place onion over chops. Cover and bake at 350° for 20 minutes., Meanwhile, in a saucepan, combine the pineapple juice, brown sugar and mustard. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Pour over pork. Bake, uncovered, 5-10 minutes or until meat juices run clear.

HOISIN-GLAZED PORK CHOPS WITH DIJON DIPPING SAUCE

Steps:

• For the pork and marinade: Place the pork chops in a 1- gallon resealable plastic bag. Combine the remaining marinade ingredients (except for the neutral oil) in a mini food processor and process until incorporated, or whisk together in a medium bowl. This will be your marinade and glaze.
• Coat the pork chops liberally with the marinade and marinate for 3 hours and up to overnight in the refrigerator.
• Prepare a grill by heating one side to high and the other to low. Alternatively, heat a large grill pan over 2 burners -- one on high heat and the other turned off. Clean and grease the grates.
• Remove the chops from the bag and reserve the marinade for basting. Blot the chops with paper towels, then grill, undisturbed, until you have a great grill mark on each chop, 4 to 6 minutes. Baste with the reserved marinade then rotate a quarter turn and grill until you have a nice crosshatch mark, another 4 to 6 minutes. Flip over and repeat the grilling, basting and turning.
• Start to take an internal temperature after both sides are grilled and basted. If you don't hit 165 degrees F, move the pork chop to the cooler side and cover to create a convection oven. The pork is ready when it registers 165 degrees F on an instant-read thermometer. Remove from the heat and let rest for 5 minutes.
• Meanwhile, make the mustard sauce: Stir together all of the ingredients in a small bowl. Add 1 to 2 tablespoons water, if needed, to thin the sauce.
• Drizzle the mustard sauce over the pork chops or serve on the side for dipping.

HOISIN PORK CHOPS WITH PINEAPPLE GREEN ONION RELISH

Steps:

• In a small bowl, combine hoisin, vinegar, soy, garlic and sesame oil.
• Place the chops in a shallow pan and pour the marinade over them. Refrigerate 2-3 hours.
• Preheat grill hot.
• Brush the green onions with a little olive oil and season with salt and pepper.
• Grill until almost cooked through, 4-5 minutes, and finely slice.
• Place in a bowl and add the rest of the relish ingredients. Stir to combine.
• Remove the chops from the marinade, shaking off the excess and discard the marinade.
• Season chops with salt and pepper and grill until medium well.
• Arrange on a large serving platter and serve with relish alongside.

PINEAPPLE AND GRILLED ONION RELISH

Steps:

• Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.

GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH

Steps:

• Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.

HOISIN GLAZED PORK CHOPS

Steps:

• Heat coals or gas grill for direct heat. Mix barbecue sauce, hoisin sauce, sherry and honey in 1-quart saucepan. Cook over medium heat about 5 minutes, stirring occasionally, until flavors are blended.
• Sprinkle pork with garlic pepper, salt and ginger. Cover and grill pork 4 to 6 inches from medium heat 10 to 12 minutes, turning frequently and brushing with hoisin glaze during last 5 minutes of grilling, until pork is no longer pink in center.
• Heat remaining glaze to boiling; boil and stir 1 minute. Serve pork with remaining glaze.

HOISIN GINGER SESAME PORK CHOPS

Steps:

• Mix honey, hoisin sauce, soy sauce, ginger, chili-garlic sauce, garlic, and sesame oil in a small bowl. Place pork chops in a resealable plastic bag. Pour 1/2 of the marinade over the pork chops; seal bag. Marinate in the refrigerator, 8 hours to overnight. Place remaining marinade in an airtight container and refrigerate.
• Preheat an outdoor grill for medium heat and lightly spray the grate. Remove pork chops from the bag and shake off excess marinade; discard marinade from the bag. Grill pork chops, basting with refrigerated marinade, until browned and no longer pink inside, 8 to 10 minutes per side.
• Pour remaining marinade into a saucepan over medium heat. Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Spoon sauce over the pork chops.

HOISIN PORK STIR FRY

Steps:

• Mix the sliced pork, 1 tablespoon hoisin sauce, and 1 tablespoon cornstarch together in a bowl. Set aside. Combine the remaining 2 tablespoons hoisin sauce, chicken broth, and 1 tablespoon cornstarch with rice vinegar, sugar, and cayenne pepper in small bowl. Set aside.
• Heat the sesame oil in a skillet over medium-high heat. Stir in the pork; cook and stir until the pork begins to brown, about 5 minutes. Add the garlic and ginger; cook and stir until fragrant. Mix in the carrot, bell pepper, and water chestnuts, cooking until the carrots are tender. Stir in the reserved hoisin sauce mixture and continue cooking and stirring until the flavors are combined, about 3 minutes.

HONEY GLAZED HOISIN PORK CHOPS

Steps:

• Set oven to 400 degrees (oven rack to second-lowest position).
• Grease a 15 x 10-inch shallow baking pan.
• Cut the green onions into about 2-inch pieces.
• Whisk all the remaining ingredients together in a bowl (except pork).
• Add in the green onions and pork chops; turn to coat with sauce.
• Arrange the pork chops in one layer in the baking sheet.
• Spoon the remaining sauce with the green onions over the pork chops.
• Season with a small amount of salt and pepper if desired.
• Cook/roast in oven for about 20 minutes.
• Remove and turn on broiler.
• Broil the chops in the same pan under broiler (5-6-inches from heat) until top is slight caramelized about 3-5 minutes.
• Serve the chops with the pan juices.