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Tropical Grilled Pork Chops With Mango Chutney Salsa
 
recipe image
Prep Time: 1 Minutes
Cook Time: 45 Minutes
Ready In: 46 Minutes
Servings: 8
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.
By RecipeOfHealth.com