Pina Colada Pork Chops With Tropical Fruit Salsa Recipes

Steps:

• 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.

Steps:

• With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
• Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
• To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
• Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
• Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
• Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Steps:

• Marinate pork in juice of one lime whle you prepare a med hot fire. Grill chops over heat about 4-5 minutes per side. Warm coconut milk in saucepan over low heat, do not boil. season with salt and a pinch of cayenne. Add juice of second lime to sauce and cook for 5 minutes. Transfer chops to platter when done. Spoon sauce over chops. Garnish with scallions and cilantro and sprinkle with juice from 3rd lime.

Steps:

• 1. Preheat grill to medium-hot. Wash hands. Squeeze juice of one lime over pork chops. Let set 5 to 8 minutes. 2. Meanwhile, warm coconut milk in small saucepan over low heat; season with salt and cayenne. Add juice of second lime and Rum to sauce. Keep warm. 3. Grill chops over indirect heat, turning once, 8 to 10 minutes or until done (internal temp 155°F). Transfer to serving platter. Serving Suggestion: Spoon sauce over chops. Garnish with scallions and cilantro, and sprinkle with juice from third lime. Serve with rice and remaining sauce.

Steps:

• combine spice mix & sprinkle over both sides of pork chops.
• heat oil in large pan (I used my 12" cast iron). Add chops & saute until browned on both sides.
• add pineapple & cream of coconut. stir carefully.
• Simmer covered for 5-10 minutes depending on the thickness of the chops. Remove chops to a plate. Raise heat & simer until slightly reduced.
• Check for seasoning. If it is too sweet, add more salt, allspice & cayenne (carefully) to taste.
• Serve pork with sauce over rice. I used basmati.

Steps:

• Put oil on the bottom of crockpot.
• Place pork chops in a single layer over the bottom of crockpot.
• Combine soy sauce, hot pepper sauce, and coconut milk and pour of the top of pork chops.
• Cook on low for 5-6 hours.
• In the last hour, spread tidbits and parsley over the top.

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.