Publisher Photo
Publisher Photo
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!”
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL 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.
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.
Originally published as Calypso Pork Chops in Light & Tasty August/September 2007, p14

Nutritional Facts

1 each: 214 calories, 7g fat (2g saturated fat), 55mg cholesterol, 297mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1/2 fruit.

  • 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
  1. 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.
  2. 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.
  3. In a large bowl, combine salsa ingredients. Let stand at room temperature for 1 hour.
  4. 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.
Originally published as Calypso Pork Chops in Light & Tasty August/September 2007, p14

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