I love to grill and have been known to grill in the dead of Winter in a blizzard. DH is always amused when I shovel a path to the grill and clean it off before I shovel the front walk and driveway. I have my priorities for sure. Heavy rains, I wear all-weather gear. I do however, draw the line on thunder storms. Oh and I don’t grill during high winds as the wind knocks out the flame. I have the grill positioned so our sun room blocks most of the wind which seems to originate in the Northwest.
“The North wind doth blow and we shall have snow, And what will poor robin do then, poor thing? He’ll sit in a barn and keep himself warm and hide his head under his wing, poor thing.”
—Mother Goose Nursery Rhyme
- 4 Pork Chops (1/2″ thick)
- 6 ounces pineapple juice
- 1/2 cup teriyaki sauce
- 1/2 cup hoison sauce (plus or minus)
- 1-2 bell peppers (red)
- Place pork chops in a resealable bag, make sure marinade gets on all of the chops.
- Add pineapple juice and teriyaki sauce to the bag and marinate for 24 hours.
- Place bag flat on a plate, turning bag over occasionally.
- Next day, clean, remove seeds and stem of bell pepper.
- Pre-heat grill to medium high heat. (I use gas).
- Slice them into big enough pieces that they won’t fall through the grate on the grill.
- Paint one side of peppers with hoison sauce and place them on the grill sauce side up, and grill for 4 minutes with lid down.
- While peppers are grilling discard marinade and coat one side of chops with hoison sauce.
- At the end of the 4 minutes, turn peppers over, paint peppers with hoison sauce and add pork chops hoison side down, and grill everything for 3 minutes with lid down.
- Then turn everything over, painting everything with more hoison sauce and grill for additional 3 minutes or until chops are cooked to desired temperature.
Preparation Time: 24 hours, 30 minutes
Grilling Time: 10 minutes