Glazed Pork Chops with Pickled Ginger
Yield
6 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Pickled ginger | |||
| ⅔ | cup | white vinegar |
|
| ⅓ | cup | sugar |
|
| 1 | teaspoon | salt |
|
| ⅓ | cup |
ginger
thinly sliced, 2 ounces |
|
| Chops | |||
| ¼ | cup | hoisin sauce |
*
|
| 2 | tablespoons | ketchup |
|
| 2 | tablespoons | white vinegar |
|
| 1 | tablespoon | soy sauce, sodium reduced |
|
| 4 | each |
pork loin chops
1/2 to 3/4 inch thick, trimmed |
*
|
| salt |
*
|
||
|
black pepper
cracked |
*
|
||
| 3 | each |
scallions, spring or green onions
thinly sliced diagonally |
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Directions
Make Pickled Ginger: Heat vinegar, sugar and salt in small saucepan to boiling.
Add ginger; return to boil, reduce heat and simmer 10 minutes.
Cool.
Cover and refrigerate. (Can be made ahead up to 1month.) Can also use pre-pickled ginger, often found in Asian markets or Asian food-section of supermarkets).
Heat grill.
Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl.
Set aside.
Sprinkle chops with salt and pepper.
Grill over medium-hot heat 3 to 4 minutes per side.
During last 30 seconds, brush tops with hoisin mixture; grill 15 seconds.
Turn, brush other side with hoisin and grill 15 seconds more.
Transfer to serving plates and sprinkle with green onions.
Drain Pickled Ginger and serve on the side.
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