Ginger Soy Glazed Pork Chops with Tropical Fruit Relish


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Ginger Soy Glazed Pork Chops with Tropical Fruit Relish

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Top these juicy pork chops with a flavorful Tropical Fruit Relish for a unique kick of flavor.

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Servings and Ingredients

Serves 6
1 c.fresh tropical fruit, such as mangoes, pineapple, etc. diced
¼ onion, diced
¼ bell pepper, diced
1 tbsp.fresh jalapeno, minced, optional
¼ c.fresh cilantro, chopped
1 tbsp.fresh lime juice
1 salt, plus additional, to taste
1 tsp.Hy-Vee black pepper, plus additional, to taste
2 tbsp.Hy-Vee cornstarch
2 tbsp.water
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
1lime, zested
6(8-oz. each) boneless America's cut pork chops

Things To Grab

  • Small bowl
  • Small saucepan
  • Whisk
  • Charcoal or gas grill
  • Meat thermometer
  • Silicone pastry brush


  1. 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.
  2. 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.

  3. 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.

Nutrition facts


380 Calories per serving
1 pork chop

Amounts Per Serving

  • Total Fat: 10g
  • Cholesterol: 120mg
  • Sodium: 1730mg
  • Total Carbohydrates: 23g
  • Protein: 48g

Daily Values

Vitamin A 8%
Vitamin C 70%
Iron 10%
Calcium 2%

Recipe Source:

From the week of August 12, 2015