Ingredients Jump to Instructions ↓

  1. 2/3 cup reduced-sodium soy sauce

  2. 1/3 cup packed brown sugar

  3. 1/3 cup water

  4. 1/4 cup rice vinegar

  5. 2 tablespoons minced fresh gingerroot

  6. 2 garlic cloves, minced

  7. 6 boneless pork loin chops (4 ounces each ) SALSA:

  8. 2 cups cubed fresh pineapple

  9. 1 cup chopped peeled papaya

  10. 1 small sweet red pepper, chopped

  11. 1 small onion, chopped

  12. 1 serrano pepper, seeded and minced

  13. 1 garlic clove, minced

Instructions Jump to Ingredients ↑

  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. 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. In a large bowl, combine salsa ingredients. Let stand at room temperature for 1 hour. 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 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 160°, basting frequently with reserved marinade. Serve with salsa. Yield: 6 servings (3 cups salsa).


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