Pina Colada Pork Chops with Tropical Fruit Salsa
These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair. —Jenn Tidwell, Fair Oaks, California TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min. YIELD:8 servings
Ingredients
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed and divided
4 bone-in pork loin chops (15 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoons cold butter
SALSA:
2 medium kiwifruit, peeled and finely chopped
1/2 medium banana, finely chopped
1/2 medium ripe avocado, peeled and finely chopped
2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh basil
Directions
1. Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour.
2. Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
3. Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
4. Mix salsa ingredients. Slice pork chops; serve with salsa and sauce. Yield: 8 servings.
Pina Colada Pork Chops with Tropical Fruit Salsa
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These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair. —Jenn Tidwell, Fair Oaks, California TOTAL TIME: Prep: 25 min. + marinating Grill: 15 min. YIELD:8 servings
Ingredients
1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed and divided
4 bone-in pork loin chops (15 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoons cold butter
SALSA:
2 medium kiwifruit, peeled and finely chopped
1/2 medium banana, finely chopped
1/2 medium ripe avocado, peeled and finely chopped
2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh basil
Directions
1. Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour.
2. Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
3. Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
4. Mix salsa ingredients. Slice pork chops; serve with salsa and sauce. Yield: 8 servings.
Pina Colada Pork Chops with Tropical Fruit Salsa
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