Grilled Pork Chops with Mixed Fruit Salsa

Serves 4 • Gluten Free

• 1 small papaya, peeled, seeded, and diced
• 1 cup chopped fresh pineapple
• ¼ cup diced red onion
• 2 tablespoons minced fresh chives
• 1 tablespoon lime juice
• 1 teaspoon grated peeled fresh ginger
• 4 (¼-pound) lean center-cut boneless pork loin chops, trimmed
• ½ teaspoon salt
• ¼ teaspoon black pepper

1 To make salsa, combine papaya, pineapple, onion, chives, lime juice, and ginger in medium bowl.

2 Season pork chops with salt and black pepper. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place pork chops in pan and grill until instant-read thermometer inserted into side of chops registers 145ºF, about 3 minutes per side. Serve with salsa.

PER SERVING (1 PORK CHOP WITH ¾ CUP SALSA): 253 Cal, 9 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 70 mg Chol, 339 mg Sod, 19 g Total Carb, 16 g Sugar, 2 g Fib, 25 g Prot, 24 mg Calc. PointsPlus value: 7

Cook’s Note

Ginger adds a wonderful freshness to this fruity salsa. Because it tends to be quite fibrous, grate it across the grain of the fibers. A Microplane grater, available in most places that sell cookware, makes the job a snap.

Pork Chops with Honey-Orange BBQ Sauce

Serves 4 • Gluten Free

• 2 teaspoons unsalted butter
• ¼ cup minced red onion
• 2 garlic cloves, minced
• ½ cup barbecue sauce
• ¼ cup golden raisins
• ½ teaspoon grated orange zest
• 2 tablespoons orange juice
• 2 teaspoons honey
• ¼ teaspoon black pepper
• 4 (¼-pound) center-cut boneless pork loin chops, trimmed

1 Melt butter in large skillet over medium heat. Add onion and garlic and cook, stirring frequently, until onion begins to brown, about 2 minutes. Transfer to medium bowl and wipe skillet clean.

2 Add barbecue sauce, raisins, orange zest and juice, honey, and pepper to onion mixture.

3 Spray same skillet with nonstick spray and set over medium heat. Add pork chops and cook until instant-read thermometer inserted into side of chops registers 145ºF, about 3 minutes per side.

4 Add barbecue sauce mixture to skillet and cook, stirring often, until sauce comes to a boil, about 2 minutes, turning pork chops to coat evenly.

PER SERVING (1 PORK CHOP WITH 3 TABLESPOONS SAUCE): 295 Cal, 11 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 75 mg Chol, 373 mg Sod, 25 g Total Carb, 20 g Sugar, 1 g Fib, 25 g Prot, 34 mg Calc. PointsPlus value: 8