Ingredients
Marinade:
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
Salsa:
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 Tips
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.
Directions
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.
Salsa:
Toss all ingredients in a medium bowl. Let sit at room temperature for 1 hour before serving or refrigerate until ready to serve.
Chops:
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.
Serves: 4
