| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Grill01 | 4 | Servings | |
INGREDIENTS
| 8 | Loin pork chops, 1" thick | |
| 3 | c | Spicy Apple Chutney, see * |
| Note | ||
| === ADOBO MARINADE === | ||
| 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 |
INSTRUCTIONS
Note: See the "Spicy Apple Chutney" recipe which is included in this collection. Puree the marinade ingredients in a food processor. 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 Spicy Apple Chutney to taste. This recipe yields 4 servings. Recipe Source: GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3626 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-15-1996 Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.
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