HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA

 

HOISIN GLAZED GRILLED PORK CHOPS & PINEAPPLE SALSA
CHOPS
4-6 bone in THICK pork chops
2 tablespoons toasted sesame oil
1/2 cup Hoisin sauce
3 tablespoons champagne vinegar
FRESH ground sea salt and black pepper

• Whisk together the Hoisin sauce and vinegar in a small bowl.
• Transfer 3 tablespoons to a small bowl and set aside.
• Pat chops dry and generously season with FRESH ground sea salt and black pepper.
• Brush pork chops with the sauce mixture.
• Grill pork over hot grill 3-4 minutes per side until seared and cooked through.
• Transfer pork to platter and brush with reserved Hoisin sauce mixture.
• Tent with foil and let rest 5 minutes.

SALSA
1 pineapple, peeled, cored and cut into 1/2 inch rings
1 tablespoons toasted sesame oil
1 bunch green onions, sliced thin
1 jalapeno, seeded and minced OR 1/4 cup minced mini red peppers
1/4 cup FRESH chopped cilantro
2 teaspoons FRESH grated ginger

• Brush pineapple all over with oil.
• Grill over hot grill 3 minutes on each side until charred.
• Transfer to cutting board.
• When cool enough to handle, chop into 1/2 inch pieces.
• Toss pineapple, green onions, cilantro and ginger with sesame oil.
• Season to taste with FRESH ground sea salt and black pepper.

BALSAMIC GLAZE for FRUIT

One of my favorite summer treats is juicy red ripe watermelon and sweet navel oranges drizzled with a thick and sweet balsamic glaze with a bit of Cotija cheese (Mexican Parmesan) sprinkled on top.  You can use ANY balsamic vinegar, but I like to use flavor infused (pear or coconut pineapple are my favorites) for a bit of extra flavor.

BALSAMIC GLAZE for fruit
1 3/4 cups QUALITY balsamic vinegar
1/4 cup apple cider vinegar
1 cup sugar

• In a small saucepan bring balsamic vinegar and apple cider vinegar to a boil.
• Reduce heat and simmer for 15 minutes, whisking often,  until reduced by half.
• Whisk in sugar and bring back to a boil.
• Reduce heat and simmer 10-15 minutes, whisking often, until glaze coats the back of a spoon.
• Cool before pouring into squeeze bottle or cruet. Will keep in refrigerator 2 months or so.