| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Tequila |
| 2 |
tb |
Jalapeno pepper jelly, melted |
| 2 |
tb |
Fresh lime juice |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 4 |
|
4-oz lean boned center-cut loin pork chops |
|
|
Cooking spray |
| 2 |
c |
Diced peeled mango |
| 2/3 |
c |
Finely chopped red bell pepper |
| 3 |
tb |
Tequila |
| 2 |
tb |
Orange juice |
| 1 |
tb |
Minced, seeded jalapeno pepper |
| 2 |
ts |
Chopped fresh mint |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
MANGO-TEQUILA SALSA
Combine first 6 ingredients in a large zip-top plastic bag. Seal bag;
marinate in refrigerator 8 hours, turning bag occasionally. Remove pork
from bag, reserving marinade.
Prepare grill or broiler. Place pork on grill rack or broiler pan coated
with cooking spray; cook 7 minutes on each side or until pork is done,
basting occasionally with reserved marinade.
Mango-Tequila Salsa:
Combine all salsa ingredients in a small bowl; stir well. Cover and chill.
NOTES : Per serving: cals - 431 - 31%ff fat - 11.7g
Recipe by: Cooking Light - June 1997 Posted to EAT-L Digest by The Taillons
<taillon@ACCESS.MOUNTAIN.NET> on Jul 6, 1997
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