Tropical Grilled Pork Chops With Mango Chutney Salsa |
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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 8 |
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I found this recipe on another web site & tweeked it to my preference. It makes quite abit of chutney but I find the left-over freezes well for the next time you need it. Timing includes 1 hr marinating. Ingredients:
2 garlic cloves, minced |
3/4 teaspoon chili powder |
1/8 teaspoon cayenne pepper |
1/8 teaspoon cardamom |
1/4 teaspoon water (or as needed) |
3/4 teaspoon vegetable oil |
2 1/2 tablespoons rice wine vinegar |
1/3 cup sugar |
1 mango, peeled, seeded & chopped |
1 fresh jalapeno pepper, minced |
1 1/4 teaspoons lemon juice |
1/4 teaspoon cilantro |
1/8 teaspoon salt |
1 cup unsweetened applesauce |
2 pineapple rings, chopped |
1 pinch white pepper |
3 1/2 tablespoons soy sauce |
3 1/2 tablespoons rice wine vinegar |
8 pork chops (or 2 lb tenderloin) |
Directions:
1. To prepare chutney, in a small bowl, mash together the garlic, chili powder, cayenne & cardamom. Mix in enough water to form a paste. 2. Heat the oil in a saucepan over medium heat. Stir in spice paste & cook until it begins to bubble, about 30 seconds. 3. Stir in vinegar; cook without boiling for 2 minutes 4. Stir in sugar until it dissolves. Mix in mango, jalapeno, lemon juice, cilantro & salt; simmer 20 minutes 5. Stir in applesauce & pineapple; simmer 10 mins more. Season with white pepper. Place in a bowl, cover, & refrigerate until ready to use. 6. To prepare marinade, mix 1/3 of the salsa with soy sauce & vinegar. Place pork chops in a marinating container & pour marinade over chops. Seal tightly, & place in the refrigerator for 1 hour (or longer). 7. Prepare grill for medium-high heat. Drain marinade from bag & heat in a saucepan until boiling. 8. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 mins, or to desired doneness, turning once & basting occasionally with the boiled marinade. 9. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa. |
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