Ingredients Weight Measure
Pork chops, top loin, boneless (cut into 64 2-oz. pieces, 1/4" thick) 8 lbs.
TABASCO® brand Original Red Sauce 2 Tbsp.
Pineapple juice 1/4 cup
Red pepper, crushed 2 Tbsp.
Kosher salt to taste
Black pepper to taste
Guava nectar 1-1/2 cups
Key lime juice 1/8 cup
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Cornstarch 1 Tbsp.
Water 2 Tbsp.


  1. Combine pork, TABASCO® Original Red Sauce, pineapple juice, crushed red pepper, kosher salt and pepper in a nonreactive stainless steel bowl. Toss ingredients together until well blended and evenly seasoned; set aside (but not more than 1 hour).
  2. In a medium saucepan, combine guava nectar, key lime juice and TABASCO® Green Jalapeño Pepper Sauce. Bring to a boil, but take care not to reduce. Combine cornstarch and water to make a slurry, add to saucepan and stir well using a whisk. When mixture returns to boil, remove from heat and set aside.
  3. Grill pork chops until done.
  4. For each serving, place 4 pieces pork on each plate and drizzle 1/2 Tbsp. guava glaze over pork.

Yield: 16 servings