Makes: 6 servings
2/3 cup prepared Italian salad dressing
1/3 cup FRANK'S RedHot® Cayenne Pepper Sauce
1/3 cup lime juice
2 Tbsp. Brown sugar
2 tsp. dried thyme leaves
1 tsp. Ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
6 loin pork chops, cut 1 inch thick (2 1/2 pounds)
1 tropical fruit salsa
Tropical Fruit Salsa
1 cup finely diced fresh pineapple
1 ripe mango, peeled, seeded and finely chopped
2 tablespoons minced red onion
1 tablespoon minced cilantro leaves
Combine pineapple, mango, onion, cilantro and reserved 1/2 cup dressing mixture in small bowl. Refrigerate until chilled. Makes about 2 1/2 cups
PLACE salad dressing, Frank's RedHot Sauce, lime juice, sugar and spices in blender or food processor. Cover and blend until smooth. Reserve 1/2 cup dressing mixture for Tropical Fruit Salsa.
PLACE pork chops in large resealable plastic food storage bag. Pour remaining dressing mixture over chops. Seal bag and marinate in refrigerator 1 hour.
GRILL pork chops over medium heat 30 minutes or until pork is juicy and barely pink in center, turning often. Serve chops with Tropical Fruit Salsa.
Tropical Fruit Salsa 1 cup finely diced fresh pineapple 1 ripe mango, peeled, seeded and finely chopped 2 tablespoons minced red onion 1 tablespoon minced cilantro leaves Combine pineapple, mango, onion, cilantro and reserved 1/2 cup dressing mixture in small bowl. Refrigerate until chilled. Makes about 2 1/2 cups
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| * Percent Daily Values (DV) are based on 2,000 calorie diet. | |
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