
- 6 fresh Ontario pork loin chops
- 1 can frozen pineapple juice concentrate, thawed
- 1 clove garlic, minced
- 2 Tbsp chopped fresh basil
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 Ontario peaches, peeled and chopped
- 1/2 sweet red pepper, chopped
- 1 medium cucumber, peeled, seeded, diced
- 1/3 cup chopped fresh parsley or cilantro
- 2 Tbsp Lime Juice
- 1 tsp minced jalapeno, optional
- Place Pork in a plastic bag or non-metal sealable container. Mix pineapple juice concentrate, garlic, basil, salt and pepper and pour over Pork. Cover; refrigerate and marinate 4 hours or overnight, rotating the bag occasionally.
- Meanwhile combine peaches with red pepper, cucumber, parsley, lime juice and jalapeno. Cover and refrigerate until serving time.
- Drain marinade into a small saucepan; boil 1 minute. Preheat barbecue on high; reduce temperature to medium. Place the chops on the grill; close barbecue cover and grill 6 to 8 minutes per side to medium doneness, basting frequently with marinade.
- Serve grilled chops with fruit salsa and corn on the cob, sliced Roma tomatoes and your favourite tossed salad.

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