| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Adobo Marinade |
| 8 |
|
Loin pork chops, 1-inch |
|
|
thick |
| 3 |
c |
Spicy Apple Chutney |
| 2 |
c |
Drained canned tomatoes |
| 3 |
T |
Ancho chile powder |
| 3 |
T |
Pasilla chile powder |
| 1 |
|
Canned chipotle, seeded and |
|
|
diced |
| 1 |
T |
Honey |
| 1 |
T |
Dark brown sugar |
| 3 |
T |
Red wine vinegar |
| 1 |
t |
Cayenne |
| 1/4 |
c |
Chopped garlic |
| 1/4 |
c |
Olive oil |
| 2 |
|
Oranges |
| 2 |
T |
Unsalted butter |
| 1/2 |
c |
Coarsely chopped red onion |
| 1 |
T |
Minced jalapeno |
| 2 |
T |
Finely diced ginger |
| 2 |
c |
Fresh orange juice |
| 2 |
T |
Vinegar |
| 1/2 |
c |
packed light brown sugar |
| 3 |
T |
Honey |
| 8 |
|
Granny Smith Apples, peeled |
|
|
cored sliced thinly |
|
|
Cilantro |
| 2 |
T |
Finely diced red bell pepper |
|
|
Salt and freshly ground |
|
|
pepper |
INSTRUCTIONS
GRILLIN' & CHILLIN' SHOW GR3626 The day before serving, pour the
marinade over the pork chops, cover and refrigerate overnight. When
ready to cook the pork chops, prepare a wood or charcoal fire and
allow it to burn down to embers. Remove the chops from the marinade
and reserve the marinade. Grill the chops for 5 minutes on each side,
brushing with the marinade, until brown. Remove the chops to a serving
platter. Serve immediately, topped with chutney to taste. Yield: 4
servings Adobo Marinade: Puree the marinade ingredients in a food
processor. Yield: 3 cups Spicy Apple Chutney: Peel the oranges,
reserving the zest, and cut the flesh into segments. Set aside. In a
large saucepan over medium heat, melt the butter and saute the onion
and jalapeno until the onion is translucent. Add the ginger, orange
zest, orange juice, vinegar, brown sugar, and honey and cook until the
sauce is reduced by half and has a glazed appearance. Reduce heat to
low, add twothirds of the apple slices, and cook until the fruit is
just tender. Turn off the heat and gently fold in the remaining apples
and the orange segments. Pour the chutney into a bowl and allow to
cool. Mix in the cilantro, red bell pepper, and salt and pepper to
taste. Yield: 5 cups Posted to bbq-digest by wight@odc.net on Apr 20,
1998
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