Try this Tropical Grilled Pork Chops recipe, or contribute your own.
Suggest a better descriptionWith 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.
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Serving Size: 1 Serving (624g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 483 | ||
Calories from Fat: 173 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.3g | 26 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 137.3mg | 42 % | |
Sodium 4782.3mg | 165 % | |
Potassium 1945.7mg | 51 % | |
Total Carbohydrate 30.4g | 9 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 25g | ||
Protein 47.5g | 68 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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