Directions

1. In a large resealable plastic bag combine hoisin sauce, soy sauce, vinegar, oil, scallions and garlic; mix well. Add pork chops and bell pepper halves; toss to coat. Seal bag; refrigerate 4 to 8 hours, turning once or twice.
2. Preheat grill to medium-high (350°F to 400°F). Remove chops from marinade; discard marinade. Place chops and bell pepper halves on grill. Grill 5 to 7 minutes per side or until peppers are crisp-tender and an instant-read thermometer inserted in the chops registers 160°F. Slice peppers into thick strips and serve with chops.