Pan-Asian Beer Glazed Pork Chops With Pineapple-Black Bean Salad

Serves 6

Marinade:

1 tsp grated fresh ginger
¾ tsp curry powder
¾ tsp cloves
½ bottle Lager Beer (6 ounces)
2 TBLS Worcestershire sauce
2 TBLS fresh lime juice
1 TBLS finely chopped garlic
6 boneless pork chops, cut ¾” thick

Glaze:

½ bottle Lager Beer (6 ounces)
2 TBLS hoisin sauce
2 TBLS light brown sugar
1 TBLS light soy sauce
1 tsp grated fresh ginger

Pineapple-Black Bean Salad:

2 cups diced pineapple
1 can black beans (15 ounces), rinsed and drained
½ cup diced red bell pepper
3 TBLS sliced green onions
2 TBLS shredded fresh mint
1 TBLS lime juice
1 TBLS canola oil

In large re-sealable plastic bag, combine ginger, curry powder and cloves. Reserve ½ teaspoon spice mixture for salad. Add half bottle beer, Worcestershire sauce, lime juice and garlic to remaining spice mixture. Seal bag and shake to blend. Add pork chops to bag; reseal and turn well to coat. Refrigerate 2 hours.

Prepare glaze by combining in medium saucepan ½ bottle beer, hoisin sauce, light brown sugar, soy sauce and ginger. Bring to a boil; reduce heat to medium. Boil 10 minutes until reduced and thickened to a glaze.

While glaze is reducing, in medium bowl combine all salad ingredients with reserved ½ teaspoon of spice mixture. Cover and refrigerate until ready to cook pork.

Prepare gas or charcoal grill, or pre-heat broiler.

Remove pork from bag; discard marinade. Grill pork over medium-hot coals, 5 minutes, per side, brushing generously with glaze. Grill until juices until clear, about 5 minutes per side. Divide salad and mound on each plate or spoon onto large serving platter. Place pork chop next to salad.

Nutritional Information, Per Serving:
270 calories; 9 g fat; 2.5 g saturated fat; 22 g carbohydrate