Pina Colada Pork Chops With Tropical Fruit Salsa

Name: Pina Colada Pork Chops With Tropical Fruit Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed and divided; 4 bone-in pork loin chops (15 ounces each); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 cup chicken broth; 1 tablespoon lemon juice; 1 tablespoon lime juice; 1/8 teaspoon cayenne pepper; 2 tablespoons cold butter; 2 medium kiwifruit, peeled and finely chopped; 1/2 medium banana, finely chopped; 1/2 medium ripe avocado, peeled and finely chopped; 2 teaspoons lime juice; 1 teaspoon minced fresh cilantro; 1 teaspoon minced fresh basil

Servings: persons

1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed and divided
4 bone-in pork loin chops (15 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 tablespoon lemon juice
1 tablespoon lime juice
1/8 teaspoon cayenne pepper
2 tablespoons cold butter
2 medium kiwifruit, peeled and finely chopped
1/2 medium banana, finely chopped
1/2 medium ripe avocado, peeled and finely chopped
2 teaspoons lime juice
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh basil

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, or broil 4 in. from heat, until a thermometer reads 145u00b0, about 6-8 minutes on each side. Let stand 5 minutes.
3
Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon 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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* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 can (10 ounces) frozen non-alcoholic pina colada mix, thawed and divided, 4 bone-in pork loin chops (15 ounces each), 1/2 teaspoon salt, 1/4 teaspoon pepper, and more.

Yes, Pina Colada Pork Chops With Tropical Fruit Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!