| 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 |
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 |
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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