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. —Jenn Tidwell, Fair Oaks, California
Pina Colada Pork Chops with Tropical Fruit Salsa
Ingredients
- 1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed and divided
- 4 bone-in pork loin chops (15 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 1/8 teaspoon cayenne pepper
- 2 tablespoons cold butter
- salsa:
- 2 medium kiwifruit, peeled and finely chopped
- 1/2 medium banana, finely chopped
- 1/2 medium ripe avocado, peeled and finely chopped
- 2 teaspoons lime juice
- 1 teaspoon minced fresh cilantro
- 1 teaspoon minced fresh basil
Directions
- Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 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.
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