Calypso Pork Chops With Tropical Salsa

Recipe Ingredients

1		Unsweetened pineapple tidbits - (8 oz) - undrained
3/4 cup	109g / 3.8oz	Diced peeled mango
1/3 cup	48g / 1.7oz	Diced red bell pepper
1/3 cup	20g / 0.7oz	Diced red onion
2 tablespoons	30ml	Chopped fresh cilantro
1 tablespoon	15ml	Fresh lime juice
1 teaspoon	5ml	Minced seeded jalapeño pepper
1/4 teaspoon	1.3ml	Ground ginger
1/3 cup	78ml	Low-salt soy sauce
1/4 cup	40g / 1.4oz	Brown sugar - (firmly packed)
1		Garlic clove - crushed
6		Lean boneless center-cut pork loin chops - (4 oz ea)
		Cooking spray - as needed

Recipe Instructions

Drain pineapple, reserving juice. Combine pineapple, mango, pepper, onion, cilantro, lime juice, jalapeño 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.

Nutrition information per serving: 204 cal., 26.6 g pro., 3.3 g fat (1 g saturated fat), 17.4 g carbo., 0.9 g fiber, 65 mg chol., 452 mg sodium.

Source:
The Decatur Daily, 11-10-1999

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