Mango Chutney Chops With Asparagus
By: DebIn Dinners, Meat on April 14th, 2008
I am a huge fan of mango anything - mango chutney, mango salsa, it’s all good. I also find mango goes well with pork much in the same way apples go well with it. This recipe, courtesy of the Diamond Crystal people, is delicious and you don’t need a degree in the culinary arts to make it work.
Mango Chutney Chops With Asparagus
Grand Prize Winner 2006 Diamond Crystal® Kosher Salt Search for the Seasoned Chef Recipe Contest
This creative combination of spicy and sweet ingredients makes for a unique and tantalizing entrée great for summer grilling. Pair the Caribbean-flair chops with grilled asparagus for a flavorful meal.
Ingredients
- 1 red bell pepper
- 4 peeled, pitted mangoes, sliced
- 10 fresh pineapple chunks (about 1 inch) with 2 tablespoons juice
- 1/2 cup packed brown sugar
- 2 tablespoons Diamond Crystal® kosher salt
- 2 tablespoons cider vinegar
- 1 tablespoon chopped peeled gingerroot
- 1 jalapeno chili, seeded and chopped
- 8 boneless pork chops (1/2 to 3/4 inch thick)
- 1 bunch asparagus, trimmed
Preparation
- Chop one-half of red pepper; cut remaining half into thin strips for garnish and set aside. In large skillet, combine mangoes, chopped pepper, pineapple, brown sugar, salt, vinegar, gingerroot and chili. Bring to a boil; reduce heat and simmer 30 minutes.
- Meanwhile, grill pork chops over medium-high heat or broil 4 to 6 inches from broiler for 5 to 7 minutes per side or until internal temperature is 165ºF. Grill asparagus 4 to 7 minutes or until tender-crisp (OR steam with 1/4 cup water in covered skillet for 4 to 7 minutes or just until tender).
- Serve pork chops and asparagus topped with mango chutney and garnished with reserved red pepper strips.
8 servings
Diamond Crystal® is a registered trademark of Cargill, Incorporated.
© 2008 Cargill, Incorporated.
Image:stock.xchnge
