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Calypso Pork Chops with Tropical Salsa

1 can unsweetened pineapple tidbits - (8 oz) -- undrained
3/4 cup diced peeled mango
1/3 cup diced red bell pepper
1/3 cup diced red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon minced seeded jalapeņo pepper
1/4 teaspoon ground ginger
1/3 cup low-salt soy sauce
1/4 cup brown sugar - (firmly packed)
1 garlic clove -- crushed
6 lean boneless center-cut pork loin chops -- (4 oz ea)
Cooking spray -- as needed

Drain pineapple, reserving juice. Combine pineapple, mango, pepper, onion, cilantro, lime juice, jalapeņo and ginger in a bowl; stir well. Cover and chill.

Combine reserved pineapple juice, soy sauce, brown sugar and garlic in a large zip-top plastic bag. Add pork chops; seal bag, and marinate in refrigerator 2 to 8 hours, turning bag occasionally.

Prepare grill. Remove pork chops from bag, reserving marinade. Place pork chops on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until instant-read thermometer registers 150 degrees (pork will be slightly pink), brushing occasionally with reserved marinade.

Serve pork chops with salsa.

This recipe yields 6 servings, of 1 chop and 1/3 cup salsa each.

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