PICKLED GINGER:
2/3 cup white vinegar
1/3 cup sugar
1 teaspoon salt
1/3 cup thinly sliced fresh ginger (2 oz)
CHOPS:
1/4 cup hoisin sauce
2 tablespoons ketchup
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
4 pork loin chops, trimmed, 1/2 to 3/4-inch thick
salt and cracked black pepper
3 green onions, sliced thin diagonally
Servings: 4
1. 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 1 month. Can also use pre-pickled ginger, often found in Asian markets or Asian food-section of supermarkets)
2. Heat grill. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set aside.
3. 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.
4. Transfer to serving plates and sprinkle with green onions. Drain Pickled Ginger and serve on the side.
2/3 cup white vinegar
1/3 cup sugar
1 teaspoon salt
1/3 cup thinly sliced fresh ginger (2 oz)
CHOPS:
1/4 cup hoisin sauce
2 tablespoons ketchup
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
4 pork loin chops, trimmed, 1/2 to 3/4-inch thick
salt and cracked black pepper
3 green onions, sliced thin diagonally
Servings: 4
1. 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 1 month. Can also use pre-pickled ginger, often found in Asian markets or Asian food-section of supermarkets)
2. Heat grill. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set aside.
3. 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.
4. Transfer to serving plates and sprinkle with green onions. Drain Pickled Ginger and serve on the side.
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