Ingredients
6
6 servings
- •1 clove garlic, minced
- •1 teaspoon chili powder
- •¼ teaspoon cayenne pepper
- •1 pod cardamom seeds
- •½ teaspoon water, or as needed
- •1 teaspoon vegetable oil
- •¼ cup rice wine vinegar
- •½ cup sugar
- •1 mango - peeled, seeded, and chopped
- •¼ teaspoon salt
- •½ teaspoon cilantro
- •2 teaspoons lemon juice
- •1 fresh jalapeno pepper, minced
- •1 ½ cups unsweetened applesauce
- •3 pineapple rings, chopped
- •1 pinch white pepper
- •⅓ cup soy sauce
- •⅓ cup rice wine vinegar
- •6 pork chops
Instructions
- With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
- Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
- To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
- Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
- Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
- Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Nutritional Facts
Per 6 servings
- Calories: 269
- Carbohydrate: 37g
- Fat: 7g
- Fiber: 2g
- Protein: 15g
- Sugar: 34g
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