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Ingredients
- 8 x Loin pork chops - (1" thick)
- 3 c. Spicy Apple Chutney see * Note
- 2 c. Liquid removed canned tomatoes
- 3 Tbsp. Ancho chile pwdr
- 3 Tbsp. Pasilla chile pwdr
- 1 x Canned chipotle seeded and diced
- 1 Tbsp. Honey
- 1 Tbsp. Dark brown sugar
- 3 Tbsp. Red wine vinegar
- 1 tsp Cayenne
- 1/4 c. Minced garlic
- 1/4 c. Extra virgin olive oil
Directions
- Puree the marinade ingredients in a food processor.
- The day before serving, pour the marinade over the pork chops, cover and chill overnight. When ready to cook the pork chops, prepare a wood or possibly 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 min on each side, brushing with the marinade, till brown. Remove the chops to a serving platter. Serve immediately, topped with Spicy Apple Chutney to taste.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 188 | 58% |
| Total Fat 21.08g | 26% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 57mg | 19% |
| Sodium 235mg | 10% |
| Potassium 577mg | 16% |
| Total Carbs 15.23g | 4% |
| Dietary Fiber 1.5g | 5% |
| Sugars 10.62g | 7% |
| Protein 18.55g | 30% |
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