Hoisin Pork Chops With Fennel Slaw

• 1 large fennel bulb, halved and thinly sliced
• 1 cup thinly sliced radicchio
• 1/2 cup julienned green pepper
• 1/4 cup dried currants
• 1 tablespoon capers, drained
• 3 tablespoons lemon juice
• 1 teaspoon honey
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons chopped fennel fronds
• 1/4 cup ketchup
• 1/4 cup hoisin sauce
• 2 chipotle peppers in adobo sauce, finely chopped
• 1 tablespoon balsamic vinegar
• 1 tablespoon molasses
• 4 bone-in pork loin chops (7 ounces each)

1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, honey, oil, salt and pepper sauce. Pour over slaw mixture and toss to coat. Sprinkle with fennel fronds. Chill until serving.
2. In a small bowl, combine the ketchup, hoisin sauce, chipotle peppers, balsamic vinegar and molasses. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145u0b0, basting occasionally with glaze mixture. Let meat stand for 5 minutes before serving. Serve with slaw.

fennel bulb, radicchio, green pepper, currants, capers, lemon juice, honey, olive oil, salt, hot pepper sauce, fennel fronds, ketchup, hoisin sauce, peppers, balsamic vinegar, molasses, chops

Taken from www.tasteofhome.com/recipes/hoisin-pork-chops-with-fennel-slaw/ (may not work)