Tropical Grilled Pork Chops

107 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    2 h
EVE11
Recipe by  EVE11

“Marinated pork chops are grilled to perfection and topped with a spicy salsa starring pineapple, mango, and applesauce.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
  2. 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.
  3. 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.
  4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
  5. 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.
  6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

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Reviews (107)

Rate This Recipe
nixcraft
84

nixcraft

Wonderful! However I did not have time to make the salsa, so I just used a jar of Renfro's mango habanero salsa with the addition of some pineapple juice to replace the handmade fruit salsa... BAM! It was done in no time!

A Lentz
75

A Lentz

My family and I loved these pork chops. I will definitely be making this again. I did cheat and use Newman's Mango Salsa instead of cutting up mango, and added it to the vinegar, soy and sugar. It was terrific.

Bobby G.
72

Bobby G.

I live in a fairly small town so my local grocery store is not what you would call "well-stocked" so the cardomum seeds and the rice wine vinegar were items I had to track down. Also, the mortar and pestle is something you pick up at a garage sale as decoration and not something used in the kitchen. I followed the instructions and used a mini chopper instead of the mortar and pestle. I also doubled the marinade recipe and used have as a marinade and the other half for basting. I am not big on heating used marinade for basting (I guess it's a bug thing I have). The tenderness of the chops depends on your grilling ability. The chops went well with the spicy salsa. Served with steamed rice and was a big hit. Great recipe all around and will do again. Thanks!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 269 cal
  • 13%
  • Fat
  • 7.2 g
  • 11%
  • Carbs
  • 37.1 g
  • 12%
  • Protein
  • 15.1 g
  • 30%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 928 mg
  • 37%

Based on a 2,000 calorie diet

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Pineapple Grilled Pork Chops

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