Calypso Pork Chops
Light & Tasty
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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).