Pina Colada Pork Chops with Tropical Fruit Salsa ala ~DKBB~

Pina Colada Pork Chops with Tropical Fruit Salsa ala ~DKBB~

(original recipe from Jenn Tidwell in Summer 2016 Taste of Home magazine)

Pork Chops and Sauce

1 can (10 oz.) frozen pina colada mix, thawed and divided OR 1 cup of pina colada drink mix

2 to 4 boneless pork chops

Salt and cracked pepper

1 cup chicken broth

1 Tbsp. lemon juice

1 Tbsp. lime juice

⅛ to ¼ tsp. cayenne pepper

2 Tbsp. cold butter 

• Place ¾ cup pina colada mix in shallow glass dish; add pork chops, turning to coat all sides; cover and refrigerate at least 1 hour.
• Drain pork, discarding marinade; sprinkle both sides with salt and pepper; grill, covered, over medium heat 6 to 8 minutes on each side (let stand at least 5 minutes before serving).
• In a small saucepan, combine chicken broth, remaining pina colada mix (or ½ cup of pina colada mix), lemon and lime juices, and cayenne pepper; bring to a boil and cook uncovered until liquid is slightly thickened, 10 to 12 minutes; remove from heat and whisk in butter 1 Tbsp. at a time until creamy.

Tropical Fruit Salsa

1 mango, peeled and finely chopped

2 kiwi fruit, peeled and finely chopped

½ medium not-quite-ripe banana, peeled and finely chopped

1 small avocado, peeled and finely chopped

2 tsp. lime juice

1 tsp. minced fresh cilantro (optional)

1 tsp. minced fresh basil (optional)

• Mix all salsa ingredients together.
• Serve pork chops with salsa and sauce; brown rice makes a nice accompaniment for this dish, and the sauce works well on the brown rice.