Tropical Grilled Pork Chops

SUBMITTED BY: EVE11

"Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce."

PREP TIME	15 Min
COOK TIME	45 Min
READY IN	2 Hrs

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops

READ REVIEWS (13)

DIRECTIONS

With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
Heat the oil in a saucepan over medium heat. Stir in spice paste, and 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, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

Wine Tip

Try with a Sauvignon Blanc .

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Aug. 4, 2006 by Bobby G.

I live in a fairly small town so my local grocery store is not what you would call "well-stocked" so the cardomum seeds and the rice wine vinegar were items I had to track down. Also, the mortar and pestle is something you pick up at a garage sale as decoration and not something used in the kitchen. I followed the instructions and used a mini chopper instead of the mortar and pestle. I also doubled the marinade recipe and used have as a marinade and the other half for basting. I am not big on heating used marinade for basting (I guess it's a bug thing I have). The tenderness of the chops depends on your grilling ability. The chops went well with the spicy salsa. Served with steamed rice and was a big hit. Great recipe all around and will do again. Thanks!

7 users found this review helpful

Reviewed on Oct. 16, 2006 by

This is a great recipe. My family really loved these pork chops. I made a rub of salt black pepper and dried rosemary(I love rosemary on pork) and i rubbed that into the chops and let it sit for about a half hour before placing it into the marinade. As a result I ommited the salt from the salsa. Try this it's realy good.

4 users found this review helpful

Reviewed on Jan. 28, 2008 by nixcraft

Wonderful! However I did not have time to make the salsa, so I just used a jar of Renfro's mango habanero salsa with the addition of some pineapple juice to replace the handmade fruit salsa... BAM! It was done in no time!

3 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 269

Total Fat: 7.3g
Cholesterol: 37mg
Sodium: 940mg
Total Carbs: 37.2g
Dietary Fiber: 2g
Protein: 14.9g

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