Our zingy mix of sweet pineapple, savory red
onion, spicy chile and fresh mint is the perfect
complement for hot-off-the-grill chops(^) Heat grill to medium.
In small bowl, combine
thyme, fennel seeds and salt;
rub over both sides of pork
chops. Grill chops, f lipping
once, until slightly pink near
bones, 8–10 min. per side.
Let rest 5 min.
Meanwhile, in serving
bowl, combine pineapple,
onion, mint, lime juice and
chile pepper. Serve pork
chops with pineapple mix-
ture. If desired, garnish with
mint leaves.
Servings: 4. Active time: 20 min. Total time: 35 min. + grill
prep time. Calories: 387 Protein: 41g Fat: 22g (7g sat.) Chol.: 111m g
Carbs.: 5g Sodium: 384mg Fiber: 1g Sugar: 3g
Grilled Pork Chops
with Pineapple Relish
It’s easy to brighten up
rotisserie chicken (or
use up leftovers) with
this tropical salsa for
a fantastic taco dinner
that’s on the table in
less than 30 minutes
Servings: 6. Active time: 20 min.
Total time: 28 min. Calories: 324
Protein: 15g Fat: 16g (3g sat.) Chol.:
35mg Carbs.: 43g Sodium: 741m g
Fiber: 6g Sugar: 22g
BBQ Chicken
Tacos with
Mango Salsa
Ripe peaches and
fragrant basil liven up
quick-cooking chicken
with a taste of summer
Grilled Balsamic
Chicken with
Peach and Basil
30 8/12/19^ Woma n’s World
WEEKNIGHT
(^) WONDERFUL^
1 mango, pitted, peeled
and cut into^1 ⁄ 2 " pieces
1 avocado, pitted, peeled
and cut into^1 ⁄^2 " pieces
(^1) ⁄ 4 cup chopped red onion
1 small jalapeño pepper,
thinly sliced
1 Tbs. lime juice
(^1) ⁄ 4 tsp. salt
3 cups shredded cooked
chicken
(^3) ⁄ 4 cup barbecue sauce
2 tsp. ground cumin
12 white corn tortillas
(^3) ⁄ 4 cup fresh cilantro leaves
1 Tbs. chopped fresh
thyme
2 tsp. fennel seeds,
crushed
(^1) ⁄ (^2) tsp. salt
4 (1" thick) pork loin rib
chops (about 3 lbs.)
(^1) ⁄ 2 cup diced fresh
pineapple
2 Tbs. minced red onion
2 Tbs. minced fresh mint
2 Tbs. lime juice
1 Tbs. chopped red chile
pepper
Mint leaves (optional)
2 Tbs. balsamic vinegar
2 Tbs. maple syrup
1 Tbs. extra-virgin olive oil
1 clove garlic, minced
1 tsp. minced, peeled
fresh ginger
(^) In bowl, combine mango,
avocado, onion, jalapeño,
lime juice and salt; reserve.
In pot, combine chicken, bar-
becue sauce and cumin; cook
over medium-low heat, stir-
ring occasionally, until heated
through, 7–8 min.
(^) Meanwhile, heat corn tor-
tillas according to package
directions. Divide chicken and
mango mixtures evenly among
tortillas. Serve tacos topped
with cilantro.