1/2 cup reduced sodium soy sauce
1/4 cup GOLDEN BLOSSOM HONEY
1/4 cup water
1/4 cup rice vinegar
2 cloves garlic, finely chopped
1-inch piece fresh ginger, finely chopped
4 (3/4-1-inch) bone-in pork chops
2 cups fresh pineapple, finely diced
1 cup fresh mango, finely diced
1/2 cup sweet onion, finely diced
1 large clove garlic, finely minced
2 teaspoons jalapeno pepper, finely minced, or more to taste
2 tablespoons fresh cilantro, chopped
1 tablespoon GOLDEN BLOSSOM HONEY
Honey Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
In a small saucepan combine all ingredients. Bring to a boil. Remove from heat and cool. Place chops in a ziplock bag and add marinade. Refrigerate at least 4 hours or overnight.
Toss all ingredients in a medium bowl. Let sit at room temperature for 1 hour before serving or refrigerate until ready to serve.
Remove from marinade. Pour marinade into a small saucepan and bring to a boil. Boil for 5 minutes. Meanwhile heat grill. Grill chops about 4 minutes. Turn, grill for about 4 more minutes, basting with boiled marinade several times. Pork should reach an internal temperature of 160 degrees. Remove from grill, cover with foil and let rest 5 minutes before serving. Place chops on plate and serve with a generous spoonful of salsa.