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Pina Colada Pork Chops with Tropical Fruit Salsa

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
  • Total Time
    Prep: 25 min. + marinating Grill: 15 min.
  • Makes
    8 servings


  • 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


  • Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour.
  • 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.
  • 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.)
  • 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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