winner's pineapple & soy marinated pork chops with asian saute of green beans and broccoli

4 10-ounce marinated park chops with bone
1/2 pound green beans, washed and stems removed
1/2 pound broccoli florets, cut bite-size
1 or 2 dried red chili peppers, crushed
2 garlic cloves, finely minced
1 inch fresh ginger root, finely minced
1 tablespoon sesame oil
1 tablespoon Hoisin sauce
Kosher salt to taste
Fresh cilantro as garnish
Brown rice

Preheat grill to medium-high temperature. Remove chops from the refrigerator 1/2 hour before grilling. Leave covered on the kitchen counter to come up to room temperature.

Place chops on grill and cook until internal temperature reaches 160F. Turn chop only once. Remove and set aside, covered with aluminum foil, for 5 to 7 minutes.

On stove top, heat a wok until "smoking" hot. Add sesame oil, let it warm up then add the ginger. Cook for 1 minute. Add the broccoli and cook for 3 minutes tossing frequently. Add green beans, garlic and crushed chili pepper (to taste). Cook for another 3 minutes. Toss often to keep the vegetables from burning. Add the Hoisin sauce and season with salt to taste. Toss all ingredients for another minute until tender but still slightly firm.

Serve pork chop over brown rice cooked in chicken stock (refer to suggested cooking method on rice package).

For dramatic effect, slice chop in the center and present it with the bone facing upward. Add vegetable mixture to the plate and garnish with cilantro.

A glass of Ohio Reisling is a perfect beverage for this spicy pork chop. Recipe serves four.