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

Hoisin Pork Chop Sandwiches with Pineapple Relish

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-ounce) 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

1. 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.
2. 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.

Makes 6 to 8 servings.

*Always wear rubber gloves when handling hot chiles.

Recipe provided courtesy of Pork, The Other White Meat.