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Week 122 Recipe

PINEAPPLE-GLAZED PORK CHOPS

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.

TOOLS • Cutting Board • Knife • Mixing bowl • Small saucepan • Grill brush • Tongs   INGREDIENTS 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.