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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âWhen the weather gets warmer, I inevitably want to move the party outside, and get me away from the hot stove. This is such a fun, light dish that's full of flavor.â -Heather Kenney, Arlington, Virginia Ingredients:
1 can (11.3 ounces) mango nectar |
1/4 cup white wine vinegar |
3 garlic cloves, minced |
1/2 habanero pepper, seeded and chopped |
2 teaspoons ground allspice |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1/2 teaspoon ground cloves |
1/2 teaspoon cayenne pepper |
1/4 teaspoon ground nutmeg |
1/4 teaspoon pepper |
8 boneless pork loin chops (4 ounces each) |
salsa: |
1 medium mango, finely chopped |
1 small onion, finely chopped |
1 small sweet red pepper, finely chopped |
2 tablespoons lime juice |
1/2 habanero pepper, seeded and finely chopped |
1/4 teaspoon salt |
Directions:
1. In a large resealable plastic bag, combine the first 11 ingredients; add pork chops. Seal bag and turn to coat. Refrigerate for at least 4 hours. Meanwhile, combine salsa ingredients in a small bowl. Cover and refrigerate until serving.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pork chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Serve with salsa. Yield: 8 servings (1-3/4 cups salsa).
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