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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. |
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| TOOLS: |
•
Cutting Board
•
Knife
•
Mixing bowl
•
Small
saucepan
•
Grill brush
•
Tongs |
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| 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
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| (CLICK
ANY PICTURE TO
ENLARGE) |
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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. |
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| (CLICK ANY
PICTURE TO ENLARGE) |
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