Nutrition Facts

  • One serving:
  • 1 pork chop with 1/2 cup salsa
  • Calories:
  • 214
  • Fat:
  • 7 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 55 mg
  • Sodium:
  • 297 mg
  • Carbohydrate:
  • 15 g
  • Fiber:
  • 2 g
  • Protein:
  • 23 g
  • Diabetic Exchange:
  • 3 lean meat, 1/2 fruit.


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Calypso Pork Chops

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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!”

SERVINGS: 6

CATEGORY: Lower Fat

METHOD: Grill (gas or charcoal)

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

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.
    Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Grill pork, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Serve with salsa. Yield: 6 servings (3 cups salsa).


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