Grilled pork chops with spicy apple chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Loin pork chops; (1\" thick) | |
| 3 | cups | Spicy Apple Chutney; see * Note |
| === ADOBO MARINADE === | ||
| 2 | cups | Drained canned tomatoes |
| 3 | tablespoons | Ancho chile powder |
| 3 | tablespoons | Pasilla chile powder |
| 1 | Canned chipotle; seeded and diced | |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Dark brown sugar |
| 3 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Cayenne |
| ¼ | cup | Chopped garlic |
| ¼ | cup | Olive oil |
Directions
* 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-15-1996
Recipe by: Bobby Flay and Jack McDavid Converted by MM_Buster v2.0l.