Grilled Pork Calypso

Ingredients
large zip-top bag
1/4 cup light brown sugar
1/4 cup rice vinegar
1/4 cup cream sherry
1/4 cup mango chutney
2 tablespoons Heinz 57 Sauce®
1 teaspoon Montreal steak seasoning
1 teaspoon minced garlic
1 medium yellow bell pepper (rinsed)
1 large Granny Smith apple (rinsed)
1 large red onion (rinsed)
1 1/2 lb boneless pork chops (3/4-inch thick)

Steps
1. Preheat 2-sided tabletop grill. Combine all ingredients (except pepper, apple, onion, and pork chops) in large zip-top bag; seal tightly and shake to mix.
2. Remove ends, seeds, and core from pepper and apple; remove ends and peel from onion. Slice each into four 3/4-inch-thick slices. Add with pork chops to zip-top bag (wash hands). Seal tightly and shake to coat; let marinate 10 minutes, turning occasionally.
3. Place pepper, apple, and onion slices on grill; close lid and grill 3–5 minutes or until peppers and apples are browned and tender. (If using regular grill, double cooking time, turning once.) Remove peppers and apples from grill.
4. Add pork chops (with onions) to grill (wash hands); close lid and grill 3–4 minutes until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.) Serve pork topped with peppers, apples, and onions.



(Recipe courtesy of Publix apron's simple Meals)