Top these juicy pork chops with a flavorful Tropical Fruit Relish for a unique kick of flavor.
Servings and Ingredients
|1 c.||fresh tropical fruit, such as mangoes, pineapple, etc. diced|
|¼ c.||red onion, diced|
|¼ c.||red bell pepper, diced|
|1 tbsp.||fresh jalapeno, minced, optional|
|¼ c.||fresh cilantro, chopped|
|1 tbsp.||fresh lime juice|
|1 tsp.||kosher salt, plus additional, to taste|
|1 tsp.||Hy-Vee black pepper, plus additional, to taste|
|2 tbsp.||Hy-Vee cornstarch|
|½ c.||Hy-Vee reduced-sodium soy sauce|
|½ c.||Hy-Vee pineapple juice|
|¼ c.||Hy-Vee brown sugar|
|1 tbsp.||ginger paste|
|1 tsp.||garlic paste|
|6||(8-oz. each) boneless America's cut pork chops|
Things To Grab
- Small bowl
- Small saucepan
- Charcoal or gas grill
- Meat thermometer
- Silicone pastry brush
- To make Tropical Fruit Relish, combine tropical fruit, red onion, red bell pepper, jalapeno, cilantro, lime juice, salt and black pepper. Prepare at least 30 minutes before serving time, or cover and refrigerate until ready to serve.
To make Ginger Soy Glaze, whisk together cornstarch and water; set aside. Combine soy sauce, pineapple juice, brown sugar, ginger paste, garlic paste and lime zest in a small saucepan. Bring to boil, stirring frequently, over medium-high heat. Whisk in cornstarch mixture, reduce heat and simmer for 3 to 5 minutes. Remove from heat and set aside.
Season pork chops with salt and pepper. Grill pork chops, turning once, until a thermometer placed into the thickest part of the pork chop reaches 145 degrees. During the last 5 minutes of grilling, occasionally brush with glaze. Remove from grill and let stand 3 minutes before serving with tropical fruit relish.
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 120mg
- Sodium: 1730mg
- Total Carbohydrates: 23g
- Protein: 48g
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.
From the week of August 12, 2015