Categories: Pork

Ingredients

• 10 oz. can frozen nonalcoholic pina colada mix, thawed and divided
• 4 bone-in pork chops
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup chicken broth
• 1 tbsp. lemon juice
• 1 tbsp. lime juice
• 1/8 tsp cayenne
• 2 tbsp. cold butter
• Salsa:
• 2 medium kiwifruit, peeled and finely chopped
• 1/2 medium banana, peeled and finely chopped
• 1/2 medium ripe avocado, peeled and finely chopped
• 2 tsp lime juice
• 1 tsp minced fresh cilantro
• 1 tsp minced fresh basil

Directions

1. Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour.

2. Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, 6-8 minutes per side. Let stand 5 minutes.

3. Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne pepper. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tbsp. at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate).

4. Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.

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