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.
PINEAPPLE AND GRILLED ONION RELISH
Provided by Bobby Flay
Time 40m
Number Of Ingredients 7
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.
HOISIN PORK CHOPS WITH PINEAPPLE GREEN ONION RELISH
This is from Bobby Flay's Boy Meets Grill! You can make it with or without the relish, but it is delish! Time includes marinating.
Provided by Charmie777
Categories Pineapple
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 599.5, Fat 33.6, SaturatedFat 10.6, Cholesterol 151, Sodium 905.6, Carbohydrate 25.7, Fiber 2.2, Sugar 16.8, Protein 47.3
HOISIN FIVE-SPICE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h40m
Yield 6 servings
Number Of Ingredients 11
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.
PORK CHOPS WITH PINEAPPLE RELISH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Soak the onion in a bowl of cold water, about 10 minutes. Meanwhile, puree 3/4 cup pineapple with the lime juice, peanut butter, fish sauce and jalapeno until smooth. Toss the cucumber and the remaining 1 1/4 cups pineapple in a bowl, then add the pureed pineapple dressing and toss to coat. Season with salt and pepper.
- Pat the pork chops dry and season with salt and pepper. Heat a large skillet over high heat, then add 1 tablespoon vegetable oil. Lay 3 chops in the pan and sear until golden on one side, about 3 minutes; flip and finish cooking, 1 to 2 more minutes. Transfer the chops to a plate and loosely cover with foil. Repeat with the remaining chops, adding the remaining 2 tablespoons oil as necessary.
- Drain the onion and add to the pineapple relish. Serve with the pork chops.
Nutrition Facts : Calories 618, Fat 39 grams, SaturatedFat 11 grams, Cholesterol 165 milligrams, Sodium 390 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 52 grams
SMOKED PORK CHOPS WITH PINEAPPLE
If you can't find smoked pork chops just use the bone-in porkchops. These are great served with mashed potatoes or white rice. Seems like a lot of work, from stove top to oven, but they're great.
Provided by Kitty Kat Cook
Categories Pineapple
Time 40m
Yield 3-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium-sized skillet over low-medium heat, melt the 4 tablespoons of butter, add the sugar and stir until dissolved. Add the sweet onions, stir. Cook the onions until tender; stirring often, don't let them brown. Add the pineapples with their juice and arrange in a single layer. Reduce heat to low and allow them to caramelize, 5-7 minutes. Remove from heat.
- In a large skillet add 1 1/2-2 cups of water and bring to a boil, place pork chops in the boiling water and cook until no longer pink, 5-6 minutes Remove from the water.
- In a separate large skillet over medium-high heat, melt the 2 tablespoons of unsalted butter, add the garlic and cook for 1 minute, add the mustard and stir into the butter. Sprinkle both sides of each chop with pepper and salt and add to the skillet with the garlic and mustard. Cook on each side for 5-7 minutes. Don't move them while cooking. Remove from heat. Allow them to rest in skillet for 2 minutes.
- Transfer pork chops to a large ungreased glass baking dish, arrange the porkchops in a single layer. Put one pineapple slice on top of each chop and spoon the onions from the pan over them. Bake for 15-20 mins or until done (depending on the thickness of you porkchops) Enjoy!
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