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Pina Colada Pork Chops with Tropical Fruit Salsa

Total Time

Prep: 25 min. + marinating Grill: 15 min.

Makes

8 servings

These zesty chops with kiwi, banana and avocado salsa are a one-way ticket to the tropics. The grilled pork and fruit make a perfect pair. —Jenn Tidwell, Fair Oaks, California
Pina Colada Pork Chops with Tropical Fruit Salsa Recipe photo by Taste of Home

Ingredients

  • 1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed and divided
  • 4 bone-in pork loin chops (15 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons cold butter
  • SALSA:
  • 2 medium kiwifruit, peeled and finely chopped
  • 1/2 medium banana, finely chopped
  • 1/2 medium ripe avocado, peeled and finely chopped
  • 2 teaspoons lime juice
  • 1 teaspoon minced fresh cilantro
  • 1 teaspoon minced fresh basil

Directions

  1. Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour.
  2. Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
  3. Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
  4. Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

Nutrition Facts

1/2 pork chop with 1 tablespoon salsa and 1 tablespoon sauce: 417 calories, 23g fat (9g saturated fat), 112mg cholesterol, 373mg sodium, 17g carbohydrate (15g sugars, 1g fiber), 35g protein.

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