| 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 |
tb |
Ancho chile powder |
| 3 |
tb |
Pasilla chile powder |
| 1 |
|
Canned chipotle; seeded and diced |
| 1 |
tb |
Honey |
| 1 |
tb |
Dark brown sugar |
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Cayenne |
| 1/4 |
c |
Chopped garlic |
| 1/4 |
c |
Olive oil |
| 2 |
md |
Oranges |
| 2 |
tb |
Unsalted butter |
| 1/2 |
c |
Coarsely chopped red onion |
| 1 |
tb |
Minced jalapeno |
| 2 |
tb |
Finely diced ginger |
| 2 |
c |
Fresh orange juice |
| 2 |
tb |
Vinegar |
| 1/2 |
c |
(packed) light brown sugar |
| 3 |
tb |
Honey |
| 8 |
|
Granny Smith Apples; peeled, cored, sliced thinly |
|
|
Cilantro |
| 2 |
tb |
Finely diced red bell pepper |
|
|
Salt and freshly ground pepper |
INSTRUCTIONS
ADOBO MARINADE
SPICY APPLE CHUTNEY
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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