| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Gma2 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Chili powder |
| 1/2 |
c |
Orange juice |
| 1 |
|
Lemon |
| 4 |
tb |
Honey |
| 4 |
tb |
Ketchup |
| 1 |
ts |
Ground cumin |
| 4 |
tb |
Mango chutney |
| 1 |
lb |
Pork chops* |
| 1 |
c |
Unbleached white flour |
| 1 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
|
Whole eggs |
| 2 |
tb |
Honey |
| 4 |
oz |
Dark beer |
| 1/2 |
c |
Milk |
INSTRUCTIONS
SWEET AND SPICY PORK
PEACH FRITTERS
1. In a large container or shallow glass baking dish, combine 2 tablespoons
of chili powder, 1/2 cup of orange juice, the juice of 1 lemon, 4
tablespoons of honey, 4 tablespoons of ketchup, 1 teaspoon of ground cumin
and 4 tablespoons of mango chutney. Mango chutney is a condiment sold on
the shelves of any supermarket.
2. In large baking dish pour honey-chili rub over the chops. The chops need
to marinate overnight or for a few hours.
3. Preheat a broiler or a grill for 30 minutes on medium heat with the lid
closed. Remove chops from marinade, letting the excess drip back into the
container. Season chops with salt and pepper. Brush the grill with cooking
oil and lay pork chop on grill. Cook for about 20 minutes, 8 to 10 minutes
on each side. Turn frequently to avoid burning.
Peach Fritters:
1. In one bowl, combine 1 cup of unbleached white flour, 1 teaspoon of
baking soda, and 1/4 teaspoon of salt. In another bowl, mix 2 whole eggs, 2
tablespoons of honey, 4 ounces of dark beer and 1/2 cup of milk. Pour the
liquid mix into the flour and whisk together. Be careful not over mix and
allow the flour to stay lumpy. Allow the batter to rest for 30 minutes.
2. Cut 6 ripe peaches into 8 sections. Dredge in flour on a cutting board.
Roll the peach slices and cover with flour. Drop dredged peaches into
fritter batter.
3. Fill a deep fryer or cast-iron skillet with vegetable oil and pre-heat
the oil for about 5 minutes until it is very hot, but before the oil starts
to smoke. Be cautious when cooking with hot oil. Using tongs, carefully
place the peach fritters into the oil. Fry only a few fritters at a time,
so they do not stick to each other. When they are golden brown, drain on
paper towels. Serve warm while the remainder are being cooked.
Converted by MC_Buster.
NOTES : This fun summer platter provides a savory exotic flavor to your
average barbecued pork chops.
Recipe by: Good Morning America
Converted by MM_Buster v2.0l.
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