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Categories:
garlic chili powder cayenne pepper cardamom water vegetable oil rice wine vinegar sugar mango jalapeno pepper lemon juice cilantro salt unsweetened applesauce pineapple white pepper soy sauce rice wine vinegar pork chops
Viewed: 48 - Published at: 3 years agoIngredients
- 2 garlic cloves, minced
- 34 teaspoon chili powder
- 18 teaspoon cayenne pepper
- 18 teaspoon cardamom
- 14 teaspoon water (or as needed)
- 34 teaspoon vegetable oil
- 2 12 tablespoons rice wine vinegar
- 13 cup sugar
- 1 mango, peeled, seeded & chopped
- 1 fresh jalapeno pepper, minced
- 1 14 teaspoons lemon juice
- 14 teaspoon cilantro
- 18 teaspoon salt
- 1 cup unsweetened applesauce
- 2 pineapple rings, chopped
- 1 pinch white pepper
- 3 12 tablespoons soy sauce
- 3 12 tablespoons rice wine vinegar
- 8 pork chops (or 2 lb tenderloin)
Method
- To prepare chutney, in a small bowl, mash together the garlic, chili powder, cayenne & cardamom.
- Mix in enough water to form a paste.
- Heat the oil in a saucepan over medium heat.
- Stir in spice paste & cook until it begins to bubble, about 30 seconds.
- Stir in vinegar; cook without boiling for 2 minutes
- Stir in sugar until it dissolves.
- Mix in mango, jalapeno, lemon juice, cilantro & salt; simmer 20 minutes
- Stir in applesauce & pineapple; simmer 10 mins more.
- Season with white pepper.
- Place in a bowl, cover, & refrigerate until ready to use.
- 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).
- Prepare grill for medium-high heat.
- Drain marinade from bag & heat in a saucepan until boiling.
- 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.
- Warm remaining salsa over medium-low heat.
- Serve pork chops topped with the salsa.
