CALYPSO PORK CHOPS

Calypso Pork Chops image

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!"

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings (3 cups salsa).

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 214 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 297mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges