Mix together all ingredients except chops; spread mixture evenly on all surfaces of chops, cover and let rest at room temperature one hour or up to 4 hours in the refrigerator. Prepare medium-hot fire in kettle-style grill. Grill chops for 6 minutes; turn and grill 5 minutes more. Serves 6
Serve with Pineapple-Cucumber Salsa.
For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, brown sugar, ginger root and lime juice. Cover and refrigerate 4-24 hours. Makes about 3 cups. * Use rubber gloves when handling chile.
Republished with permission, National Pork Board
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|Serving Size: 1 Serving (414g)|
|Recipe Makes: 6|
|Calories from Fat: 167 (36%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 137.3mg||42 %|
|Sodium 117.2mg||4 %|
|Potassium 979mg||26 %|
|Total Carbohydrate 30.7g||9 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 28.4g|
|Protein 42.8g||61 %|
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Calories per serving: 461
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