Calypso Pork Chops Recipe

Be the first to write a review

Rate recipe

Jessie Heying likes to serve this to guests at her Mitchell, South Dakota home. “This is a special recipe that's fun to cook when we have people over to join us for a meal. It always receives rave reviews. And it is mouthwatering!”

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Calypso Pork Chops Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Calypso Pork Chops Recipe

Prep: 30 min. + marinating Grill: 10 min.

Yield: 6 Servings

30 10 40

Ingredients

2/3 cup reduced-sodium soy sauce
1/3 cup packed brown sugar
1/3 cup water
1/4 cup rice vinegar
2 tablespoons minced fresh gingerroot
2 garlic cloves, minced
6 boneless pork loin chops (4 ounces each)
SALSA:
2 cups cubed fresh pineapple
1 cup chopped peeled papaya
1 small sweet red pepper, chopped
1 small onion, chopped
1 serrano pepper, seeded and minced
1 garlic clove, minced

Directions

In a small saucepan, combine the first six ingredients. Bring to a boil, stirring frequently until sugar is dissolved. Remove from the heat; cool to room temperature.
Pour 1 cup marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate overnight. Pour remaining marinade into a small bowl for basting; cover and refrigerate.
In a large bowl, combine salsa ingredients. Let stand at room temperature for 1 hour.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Serve with salsa. Yield: 6 servings (3 cups salsa).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 pork chop with 1/2 cup salsa equals 214 calories, 7 g fat (2 g saturated fat), 55 mg cholesterol, 297 mg sodium, 15 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

Originally published as Calypso Pork Chops in Light & Tasty August/September 2007, p14