The basic structure of this recipe is so perfect it didn't matter that I had to make some changes(I didn't have mangos, rice wine vinegar, or jalapeno and I only had 3/4cup of applesauce) So here we go: for the "marinade" I used 2/3cup plain medium salsa, soy sauce, & a scant 1/3cup plain white vinegar with a little seasoned sushi rice vinegar to make it 1/3cup (this type of vinegar is highly seasoned w/sugar & salt so you'll see why I made other adjustments below). For the "salsa" sauce I used 1clove garlic, 1tsp chili powder, & only 1/8tsp red pepper, then added 1/8cup white vinegar & 1/8cup of the sushi vinegar, omitted the salt & used 2 TSP splenda blend (which is equiv of 1/4 cup sugar). In a food processor I blended one can of drained peaches (the no sugar added kind), 3/4cup applesauce, 2tsp fresh lemon juice, & prob 1/4cup fresh cilantro leaves(I LOVE cilantro). Added the peaches mixture to the spices/vinegar as directed & let this simmer for about 20 min(ended up using 1tsp of corn startch to thicken it b/c it looked watery), lastly added 1cup of drained coarsely chopped pineapple chunks and generous pinch of white pepper. I baked 4 pork chops in the "marinade" (covered 350/375 for approx 45 min) set them aside to stay warm & boiled the marinade until it was super thick. To serve, dip the chop in the thick glaze, place on a bed of brown/wild rice, spoon over the "salsa" & garnish with chopped cilantro, lemon zest, & some sauteed red bell pepper. YUM! Thanks Eve11
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The basic structure of this recipe is so perfect it didn't matter that I had to make some...