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RECIPES:
MAIN DISHES- PORK:
Perfect Pork Chops
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Perfect
Pork Chops |
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Great fresh,
summery flavors...
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CHOPS: |
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4
cups |
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water |
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2
Tbs |
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salt |
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2
Tbs |
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granulated sugar |
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Four
6-ounce |
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bone-in rib pork chops, about
¾-inch-thick, trimmed |
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3
cloves |
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garlic, chopped |
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2
tsp |
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dried thyme |
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2
tsp |
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dried crushed rosemary
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RELISH: |
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1¼
cups |
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peeled fresh pineapple chunks, chopped |
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1
medium |
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tomato, chopped |
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1
medium |
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kiwi, peeled and chopped |
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2
Tbs |
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chopped red onion |
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3
Tbs |
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chopped fresh basil |
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½
tsp |
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red
wine vinegar |
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½
tsp |
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honey |
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½
tsp |
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salt |
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¼
tsp |
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freshly ground black pepper |
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1 |
Brine Pork
Chops: Combine 1 cup of the water, the salt and
the sugar in a medium bowl; let stand, stirring
once or twice, until the sugar dissolves, about
5 minutes. Combine pork, garlic, thyme, and
rosemary in a large zip-close plastic bag; add
the dissolved sugar mixture and the remaining 3
cups of water. Squeeze out the air and seal the
bag; turn to coat the pork. Set in a large bowl
to catch any spillage. Brine the pork in the
refrigerator for at least 8 hours or up to 24
hours. |
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2 |
Spray grill
rack with canola oil nonstick spray; preheat the
grill to medium-high heat. |
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3 |
Meanwhile,
prepare relish: Combine pineapple, tomato, kiwi,
onion, basil, vinegar, honey, salt and pepper in
a medium bowl and set aside. |
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4 |
Remove the
pork from the brine. Discard the brine and pat
both sides of the pork dry with paper towels.
Place the pork on the grill rack until an
instant read thermometer inserted into the side
of a chop registers 160°F, about 5 minutes on
each side. Serve at once with the relish. |
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Servings: 4 |
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Yield: Serv.
Size: 1 chop with 5 Tbs. relish |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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218 |
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% Daily Value |
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Total Fat
8g |
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16% |
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Saturated Fat 3g |
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18% |
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Cholesterol
65mg |
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31% |
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Sodium
779mg |
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161% |
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Carbohydrates
12g |
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6% |
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Dietary Fiber 2g |
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9% |
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Protein
23g |
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77% |
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WW Points 5
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Recipe Source |
Weight Watcher's Magazine
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