Make the most out of that new high-tech barbecue you splurged on by cooking all your favourites on the grill. Start by introducing new staples to your barbecue menu with pork chops — one of Ontarians' preferred fresh pork cuts to eat and prepare at home, according to a recent consumer survey conducted by Ipsos. Make a splash at your next barbecue with this grilled pork loin chops dish, served with fresh peach or mango salsa. Pro tip: Pork loin is very tender and lean throughout and both bone-in or boneless chops are ideal for grilling.
- 6 fresh Ontario pork loin chops
- 1 can (355 ml) frozen pineapple juice concentrate, thawed
- 1 clove garlic, minced
- 2 tbsp (30 ml) fresh basil, chopped
- 1/2 tsp (2 ml) salt
- 1/2 tsp (2 ml) pepper
- 1 mango or 3 peaches, chopped and peeled
- 1/2 sweet red pepper, chopped
- 1 medium cucumber, peeled, seeded and diced
- 1/3 cup (75 ml) fresh parsley or cilantro, chopped
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) minced jalapeño (optional)
- Place pork in a plastic bag or a non-metal sealable container. Mix pineapple juice concentrate, garlic, basil, salt and pepper, and pour over pork. Cover and refrigerate for 4 hours or overnight, stirring occasionally.
- Meanwhile, combine peaches or mango with red pepper, cucumber, parsley, lime juice and jalapeño. Cover and refrigerate until ready to serve.
- Drain marinade into a small saucepan and boil for 1 minute.
- Preheat barbecue and then reduce temperature to medium. Grill chops with the barbecue closed for 6-8 minutes per side or until medium-done, basting frequently.
- Serve grilled chops with fruit salsa spooned over top.
Discover more delicious recipes at www.ontariopork.on.ca.
Attention editors: This article is for distribution in Ontario only.
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