Wednesday, June 16, 2010
Healthy & Quick Grilling Recipe : Orange Pork & Pineapple on the Grill
4 boneless top loin pork chops, cut 3/4 inch thick (about 1 1/4 pounds total)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 fresh pineapple, peeled and cored
3/4 cup Yoplait® plain fat-free yogurt
1/3 cup low-sugar orange marmalade
2 tablespoons coarsely chopped toasted pecans
1 tablespoon snipped fresh thyme
Sprinkle both sides of pork chops with salt and pepper. Cut pineapple crosswise into eight 1/2-inch-thick slices; set aside. Combine yogurt and 2 tablespoons of the marmalade; set aside.
For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 4 minutes. Turn; add pineapple to grill. Brush chops and pineapple with remaining marmalade. Grill 3 to 5 minutes more or until an instant-read thermometer inserted in pork registers 160°F and pineapple has light grill marks, turning pineapple once.
Arrange pineapple and chops on serving plates. Spoon yogurt mixture over chops and pineapple; sprinkle with nuts and thyme.
Cost-Saving Tip: Instead of using a peeled fresh pineapple from the produce section of the grocery store, use a 15.25-ounce can pineapple slices (juice pack)—it contains 8 slices, perfect for 4 servings.
Source: Eat Better America