Hoisin Pork Chops with Fennel Slaw |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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The Asian-inspired pork chops are coated with a spicy glaze that gives them a rich, reddish-brown color. The unique Fennel Slaw goes so well with these chops.Gilda Lester, Millsboro, Delaware Ingredients:
1 large fennel bulb, halved and thinly sliced |
1 cup thinly sliced radicchio |
1/2 cup julienned green pepper |
1/4 cup dried currants |
1 tablespoon capers, drained |
3 tablespoons lemon juice |
1 teaspoon honey |
2 tablespoons olive oil |
1/4 teaspoon salt |
1/4 teaspoon hot pepper sauce |
2 tablespoons chopped fennel fronds |
1/4 cup ketchup |
1/4 cup hoisin sauce |
2 chipotle peppers in adobo sauce, finely chopped |
1 tablespoon balsamic vinegar |
1 tablespoon molasses |
4 bone-in pork loin chops (7 ounces each) |
Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, honey, oil, salt and pepper sauce. Pour over slaw mixture and toss to coat. Sprinkle with fennel fronds. Chill until serving.
2. In a small bowl, combine the ketchup, hoisin sauce, chipotle peppers, balsamic vinegar and molasses. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting occasionally with glaze mixture. Let meat stand for 5 minutes before serving. Serve with slaw. Yield: 4 servings.
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