Serves: 6
Total Calories: 263
1. GRILL DIRECTIONS: Drain pineapple, reserving liquid set pineapple aside. In ungreased 13x9-inch (3-quart) baking dish, combine reserved pineapple liquid, 1/3 cup soy sauce and garlic blend well. Add pork chops turn to coat. Cover refrigerate 2 to 3 hours to marinate, turning occasionally.
2. Meanwhile, in medium bowl, combine pineapple tidbits and all remaining salsa ingredients mix well. Cover refrigerate while pork chops are marinating.
3. Heat grill. When ready to grill, remove pork chops from marinade discard marinade. Place pork chops on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 10 to 14 minutes or until no longer pink in center, turning once. Serve salsa with pork chops.
TIP: To broil pork chops, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 170 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 45 mg 15% * Sodium: 290 mg 12% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 1 g 4% * Sugars: 10 g * Protein: 17 g * Vitamin A: 4% * Vitamin C: 15% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Fruit, 2 Lean Meat or 1 Carbohydrate, 2 Lean Meat
This Savory Grilled Pork Chops with Fruit Salsa recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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