Ingredients
1 can (10 ounces) frozen nonalcoholic pina colada mix, thawed and divided4 bone-in pork loin chops (15 ounces each)1/2 teaspoon salt1/4 teaspoon pepper1 cup chicken broth1 tablespoon lemon juice1 tablespoon lime juice1/8 teaspoon cayenne pepper2 tablespoons cold butterSALSA:2 medium kiwifruit, peeled and finely chopped1/2 medium banana, finely chopped1/2 medium ripe avocado, peeled and finely chopped2 teaspoons lime juice1 teaspoon minced fresh cilantro1 teaspoon minced fresh basil
Preparation
Place 3/4 cup pina colada mix in a shallow dish. Add pork; turn to coat. Refrigerate at least 1 hour.
Drain pork, discarding marinade. Sprinkle with salt and pepper. Grill, covered, over medium-high heat, or broil 4 in. from heat, until a thermometer reads 145°, about 6-8 minutes on each side. Let stand 5 minutes.
Meanwhile, in a small saucepan, combine broth, remaining pina colada mix, lemon juice, lime juice and cayenne. Bring to a boil; cook, uncovered, until liquid is slightly thickened, 10-12 minutes. Remove from heat. Whisk in butter, 1 tablespoon at a time, until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.)
Mix salsa ingredients. Slice pork chops; serve with salsa and sauce.
