| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Grains |
|
Fruits, Pork |
6 |
Servings |
INGREDIENTS
| 1 |
|
Firm-ripe mango, pitted and peeled; cut in 1/4" cubes |
| 2 |
tb |
Finely chopped red onion |
| 1/4 |
ts |
Freshly grated lime zest |
| 1 |
tb |
Fresh lime juice |
| 2 |
tb |
Fresh mint leaves; chopped |
| 3/4 |
c |
Red wine vinegar |
| 3 |
tb |
Seedless blackberry preserves |
| 1/4 |
ts |
Salt |
| 6 |
|
Center-cut boneless pork loin chops; 1 1/2" |
|
|
Hick |
|
|
Freshly ground pepper; to taste |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
FOR SALSA
FOR GASTRIQUE
Make Salsa: In a bowl stir together salsa ingredients with salt to taste
and let stand, covered, at room temperature. Salsa may be made 2 hours in
advance. Make gastrique: In a small saucepan simmer vinegar until reduced
to about 2 tablespoons, about 3 minutes. Whisk in preserves and salt,
whisking until smooth, and keep warm, covered.
Season pork with pepper and salt. In a heavy skillet melt butter over
moderately high heat until foam subsides and saute pork until golden, about
3 minutes on each side. Cook pork, covered, over moderate heat until just
cooked through, about 5 minutes more.
Posted to EAT-L Digest 11 Aug 96
Date: Mon, 12 Aug 1996 07:02:01 -0300
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
A Message from our Provider:
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