| |
| INGREDIENTS |
| 1 |
clove garlic, minced |
| 1 tsp. |
chili powder |
| ¼ tsp. |
cayenne pepper |
| 1 tsp. |
ground cardamom |
| ½ tsp. |
water, or as needed |
| 1 tsp. |
vegetable oil |
| ¼ cup |
rice wine vinegar |
| ½ cup |
sugar |
| 1 |
mango, peeled, seeded, & chopped |
| ¼ tsp. |
salt |
| ½ tsp. |
cilantro |
| 2 tsp. |
lemon juice |
| 1 |
fresh jalapeño pepper, minced |
| 1½ cups |
unsweetened applesauce |
| 3 |
pineapple rings, chopped |
| 1 |
pinch white pepper |
| cup |
low sodium soy sauce |
| cup |
rice wine vinegar |
| 6 |
pork chops |
|
|
|
| RECIPE |
- To prepare salsa, mix and smash together the garlic, chili powder, cardamom, and cayenne. Mix in a little 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 jalapeño. Simmer 20 minutes.
- Stir in applesauce and pineapple. Simmer 10 minutes more.
- Season with white pepper. Place in a glass bowl, cover, and refrigerate until ready to use.
- To prepare marinade, mix ⅔ cup of the salsa with soy sauce and ⅓ cup vinegar.
- Place pork chops in a large re-sealable plastic bag. Pour marinade over chops. Seal tightly. Place in the refrigerator for 1 hour.
- Prepare grill for medium-high heat.
- Remove chops from bag. Place remaining marinade in a saucepan and heat until boiling.
- Spray grill grate with cooking spray.
- Place pork chops on the hot grill.
- Cook 10 minutes or to an internal temperature of 145ºF using a meat thermometer. Turn once, basting occasionally with the boiled marinade.
- Warm remaining salsa over medium-low heat.
- Serve pork chops topped with the salsa.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 chop
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
269 |
|
| Total Fat |
7 g |
|
| Sodium |
928 mg |
|
| Total Carbohydrates |
37 g |
|
| Fiber |
2 g |
|
| Protein |
15 g |
|
|
|
