Week 122 Recipe
I found these recipes in a magazine and because I will eat pork chops any day of the week, had to try it, along with the potatoes. (that recipe will be featured next week) The relish really kicks this up a notch so be sure to try it.
Cutting Board
Mixing bowl
Small saucepan
Grill brush
For the relish:
• ½ cup fresh pineapple, diced
• ½ cup fresh mango, diced
• 3 tbsp minced red onion
• 2 tbsp minced fresh cilantro
• 1 tbsp seed and minced jalapeno pepper
• Salt and black pepper to taste

For the glaze:
• ¼ cup pineapple juice
• 2 tbsp brown sugar
• 1 tbsp pineapple preserves
• 1 tbsp Dijon mustard
• 2 pork chops, 1” to 1 1/4” thick
PREPARATION: Preheat grill to medium-high heat and brush grill grate with oil. The relish: combine the pineapple, mango, onion, cilantro and jalapeno. Season with salt and pepper. Set aside.

The Glaze: heat the pineapple juice, sugar, preserves, and Dijon in a saucepan over high heat to a boil. Reduce heat and simmer until sugar dissolves and mixture thickens and is syrupy, appx 5 minutes.

Grill chops, covered 6 minutes then brush with glaze. Flip chops and glaze again. Grill until thickest part of meat registers 145 deg, appx 6 to 8 minutes more. Transfer chops to a plate; tent with foil and let rest 3 to 4 minutes.

To serve, pour any drippings over top of chops and top with the relish.

HINTS: I would double the amount of glaze because it had great taste and I wanted more of it on my chop. A hand food chopper works great for mincing the onion, jalapeno and cilantro.