Preparation:
Prepare grill for medium-direct heat. Spray cooking grid with nonstick cooking spray. Place pork on cooking grid.
Grill 3 to 4 minutes on each side or until pork reaches an internal temperature of 160F. In 2-quart saucepan, combine water, sugar and vinegar; bring to a boil.
Add mint leaves and chives. Cover and simmer for 10 minutes; strain. Return liquid to saucepan. Add combined cornstarch and juice.
Cook over medium heat until mixture is thickened and translucent, stirring constantly. Remove from heat and fold in berries. Serve sauce over chops.
Serving Ideas : Great with: Broccoli and Raspberry Corn Salsa |
