Glazed Pork Chops

2/3 c White vinegar

1/3 c Sugar

1 ts Salt

1/3 c Thinly sliced fresh ginger

2 oz.

1/4 c Hoisin sauce*

2 tb Ketchup

2 tb White vinegar

1 tb Reduced-sodium soy sauce

4 Pork loin chops,

1/2 to

-inch thick, trimmed Salt and cracked black -pepper 3 Green onions, sliced thin

-diagonally

*Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets.

1. Make 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.

3. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set

aside.

4. Sprinkle chops with salt and pepper. Grill over medium-hot heat 3 to 4

30 seconds, brush tops with hoisin mixture; grill

15 seconds. Turn, brush other side with hoisin and grill

15 seconds more.

5. Transfer to serving plates and sprinkle with green onions. Drain Pickled

Ginger and serve on the side.

345 Total Fat

12 g Saturated Fat

4 g Cholesterol

114 mg Sodium

973 mg Carbohydrates

15 g Protein

44 g --