| 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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