| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Home cookin | 6 | Servings | |
INGREDIENTS
| 1 | Firm-ripe mango, pitted | |
| And peeled | ||
| cut in 1/4" cubes | ||
| 2 | T | Finely chopped red onion |
| 1/4 | t | Freshly grated lime zest |
| 1 | T | Fresh lime juice |
| 2 | T | Fresh mint leaves |
| Chopped | ||
| 3/4 | c | Red wine vinegar |
| 3 | T | Seedless blackberry |
| Preserves | ||
| 1/4 | t | Salt |
| Aug 96 |
INSTRUCTIONS
center-cut boneless pork loin chops -- 1 1/2" thick freshly ground pepper ~- to taste2 tbsps unsalted butter 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 justcooked through, about 5 minutes more. Posted to EAT-L Digest From: Claudia Knowles <KnowlesCM7@AOL.COM> Date: Wed, 28 Aug 1996 14:53:40 -0400
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Nutrition (calculated from recipe ingredients)
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Calories: 103
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 789mg
Potassium: 88.4mg
Carbohydrates: 12.6g
Fiber: 4.9g
Sugar: <1g
Protein: <1g