Cooking Tips & Hints
                 Week 122 Featured Recipe
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PINEAPPLE-GLAZED PORK CHOPS
(click for printable version of this 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.
TOOLS:
Cutting Board
Knife
Mixing bowl
Small saucepan
Grill brush
Tongs
INGREDIENTS:
For the relish:
cup fresh pineapple, diced
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:
cup pineapple juice
2 tbsp brown sugar
1 tbsp pineapple preserves
1 tbsp Dijon mustard
2 pork chops, 1 to 1 1/4 thick
(CLICK ANY PICTURE TO ENLARGE)
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.
(CLICK ANY PICTURE TO ENLARGE)