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Serves 4.

8 thin boneless pork chops, about 2 ounces each
1/2 cup hoisin sauce

1 tablespoon mild vinegar
1 tablespoon soy sauce
2 cloves garlic, crushed
1 teaspoon sesame oil
4 pita pocket breads, halved

1 15 1/2-oz. can pineapple tidbits in juice, drained
1 jalapeno chile, minced*
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon olive oil
3 green onions, chopped
2 tablespoons chopped cilantro
Salt and pepper 

Cooking Directions
Make Pineapple Relish: In medium bowl, stir together pineapple, jalapeno, lime juice, honey, olive oil, green onion and cilantro. Add salt and pepper to taste.
Cover and set aside.

Place pork chops in self-sealing bag; in small bowl stir together hoisin, vinegar, soy sauce, garlic, and sesame oil.
Pour hoisin mixture over pork; seal bag and toss gently to coat well; set aside for 30 minutes.

Prepare medium-hot fire in grill.
Remove chops from bag (discard any remaining marinade) and grill directly over fire for about 2 minutes per side, until nicely browned.

Place pork chop in each pita half, top with some Pineapple Relish.

*Always wear rubber gloves when handling hot chiles.

Wine suggestion: Try a chilled rose or vin gris wine.

Serving Suggestions
Highly flavored grilled chops tucked in pita bread and topped with a spicy fruit salsa make a complete meal. Simply serve with chips.

Nutrition Facts
Calories 400 calories; Protein 32 grams; Fat 10 grams; Sodium 580 milligrams; Cholesterol 60 milligrams; Saturated Fat 2 grams; Carbohydrates 47 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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