Tropical Pork Chops

I had 2 cans of Tropical Fruit Salad so I decided to make them into a Pork Chop dinner! As a side I took the extra juice and added it to the rice cooking water.






Salsa Topping:
2-15 oz cans tropical fruit, drain and reserve juice
1 clove garlic minced
1 tsp chili powder
1/4 tsp cayenne
1/4 tsp red pepper flakes
1/4 tsp white pepper
1 tsp sugar
1 small jalapeno, de-seeded and minced
3 TB white wine vinegar
2 TB chopped cilantro
3 TB unsweetened applesauce

Chop the fruit salad into small pieces(you can leave them larger if you want, I just thought they were TOO big)Combine all in a bowl and allow to mingle for at least 2 hours.

1/3 cup soy sauce

2 TB worcestshire sauce

1/2 of reserved tropical fruit juice

6 pork chops

Combine above in 1 gallon ziplock bag and marinate for at least 2 hours.

In a pan heat 1 tsp olive oil over medium heat.(I used a cast iron griddle pan, Also fabulous on the grill!!)

Drain the liquid marinade into a small sauce pan and heat to boiling.

Length of cooking time for your chops will vary greatly depending on your cut. I would start with about 10 minutes per side.
Cook basting often with the boiled marinade liquid. Until the internal temperature is 165.

Place chop on plate and top with some salsa. Enjoy!