Hoisin Pork Chops with Fennel Slaw
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
- 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)
- 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.
1 pork chop with 1 cup fennel slaw: 395 calories, 16g fat (4g saturated fat), 87mg cholesterol, 813mg sodium, 31g carbohydrate (20g sugars, 4g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.
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