Pina Colada Pork Chops with Tropical Fruit Salsa

Serving Size: 10

These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair.

Recipe by: Jenn Tidwell

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook15

Passive30

Total Time1 10

Recipe Serving Size10

Cooking Tools Required

Colander, Cutting board, Grill, Grill Pan, Measuring cups and spoons, Meat Thermometer, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Tongs, Top Stove, Vegetable Peeler

Ingredients

10 ounce canned pina colada mix 10 ounces frozen nonalcoholic pina colada mix, thawed and divided
5 pound pork bone-in loin chops 1 pork chop per person
2 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
1 cup chicken stock
1 tablespoon fresh lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoon cold butter

SALSA:

2 kiwifruit peeled and finely chopped
1 banana small, finely chopped
1 avocado peeled and finely chopped
1 lime juiced
1 teaspoon fresh cilantro minced
1 teaspoon fresh basil minced

Instructions

Place half of the pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 30 minutes to 1 hour.
Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

Reheating Instructions

Reheat to desired temperature using the oven, stove top or microwave.

Nutrition