Tropical Grilled Pork Chops
Category: Grill recipes / Pork food recipes
Ingredients
- 1 clove garlic, minced
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 pod cardamom seeds
- ½ teaspoon water, or as needed
- 1 teaspoon vegetable oil
- ¼ cup rice wine vinegar
- ½ cup sugar
- 1 mango - peeled, seeded, and chopped
- ¼ teaspoon salt
- ½ teaspoon cilantro
- 2 teaspoons lemon juice
- 1 fresh jalapeno pepper, minced
- 1 ½ cups unsweetened applesauce
- 3 pineapple rings, chopped
- 1 pinch white pepper
- ⅓ cup soy sauce
- ⅓ cup rice wine vinegar
- 6 pork chops
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.