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.

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