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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Jessie Heying likes to serve this to guests at her Mitchell, South Dakota home. âThis is a special recipe that's fun to cook when we have people over to join us for a meal. It always receives rave reviews. And it is mouthwatering!â Ingredients:
2/3 cup reduced-sodium soy sauce |
1/3 cup packed brown sugar |
1/3 cup water |
1/4 cup rice vinegar |
2 tablespoons minced fresh gingerroot |
2 garlic cloves, minced |
6 boneless pork loin chops (4 ounces each) |
salsa: |
2 cups cubed fresh pineapple |
1 cup chopped peeled papaya |
1 small sweet red pepper, chopped |
1 small onion, chopped |
1 serrano pepper, seeded and minced |
1 garlic clove, minced |
Directions:
1. In a small saucepan, combine the first six ingredients. Bring to a boil, stirring frequently until sugar is dissolved. Remove from the heat; cool to room temperature.
2. Pour 1 cup marinade into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate overnight. Pour remaining marinade into a small bowl for basting; cover and refrigerate.
3. In a large bowl, combine salsa ingredients. Let stand at room temperature for 1 hour.
4. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°, basting frequently with reserved marinade. Let meat stand for 5 minutes before serving. Serve with salsa. Yield: 6 servings (3 cups salsa).
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