Calypso Pork Chops with Tropical Salsa
Recipe type: Pork
Serves: 6
  • 1 can unsweetened pineapple tidbits (8 ounces undrained)
  • 3/4 Cup diced peeled mango
  • 1/3 Cup diced red bell pepper
  • 1/3 Cup diced red onion
  • 2 Tablespoons chopped fresh cilantro
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon minced seeded jalapeno pepper
  • 1/4 teaspoon ground ginger
  • 1/3 Cup low-salt soy sauce
  • 1/4 Cup brown sugar (firmly packed)
  • 1 clove garlic; crushed
  • 6 lean boneless center-cut pork loin chops; (4 ounces each)
  • cooking spray; as needed
  1. Drain pineapple, reserving juice. Combine pineapple, mango, pepper, onion, cilantro, lime juice, jalape?o and ginger in a bowl; stir well. Cover and chill.
  2. Combine reserved pineapple juice, soy sauce, brown sugar and garlic in a large zip-top plastic bag. Add pork chops; seal bag, and marinate in refrigerator 2 to 8 hours, turning bag occasionally.
  3. Prepare grill. Remove pork chops from bag, reserving marinade. Place pork chops on grill rack coated with cooking spray; grill 5 to 6 minutes on each side or until instant-read thermometer registers 150 degrees (pork will be slightly pink), brushing occasionally with reserved marinade.
  4. Serve pork chops with salsa.
Nutrition information per serving: 204 cal., 26.6 g pro., 3.3 g fat (1 g saturated fat), 17.4 g carbo., 0.9 g fiber, 65 mg chol., 452 mg sodium.

Per Serving (excluding unknown items): 7 Calories; trace Fat (4.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain (Starch); 0 Vegetable; 0 Fruit; 0 Fat.

This recipe yields 6 servings, of 1 chop and 1/3 cup salsa each.
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