|¾||cup teriyaki marinade|
|1||(2 ½-pound) package HORMEL® pork blade chops|
|½||cup HOUSE OF TSANG® Hoisin Sauce|
|1||tablespoon rice or cider vinegar|
|2||liters grated peeled gingerroot or ¼ teaspoon ground ginger|
In shallow baking dish, pour marinade over pork, turning to coat with marinade. Cover; refrigerate, turning occasionally, 4 to 6 hours.
In small bowl, stir together hoisin sauce, vinegar and gingerroot. Prepare grill for direct medium-high heat, positioning rack 5 to 6 inches from heat source. Lightly oil grill rack. Remove pork chops from marinade; discard marinade. Brush one side of pork with 1/4 cup hoisin sauce mixture.
Place pork, glaze-side-down, on grill rack; cover. Grill 6 minutes or until well browned. Brush top of pork with remaining hoisin sauce mixture; turn pork. Grill 6 to 8 minutes longer or until well-browned and internal temperature reaches 160°F. Let stand 5 minutes.