2006 Grand Prizewinner
"This creative combination of spicy and sweet ingredients makes for a unique and tantalizing entrée that is great for summer grilling. Pair the Caribbean flair with grilled asparagus for a flavorful meal."
Mango Chutney Chops With Asparagus
2006 Grand Prizewinner
Angela Bunce of Le Cordon Bleu Minneapolis/St. Paul
Serving size: 8
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
Directions
- 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, Diamond Crystal® kosher salt, vinegar, gingerroot and chili.
- Bring to a boil; reduce heat and simmer 30 minutes.
- Meanwhile, grill or broil pork chops over medium-high heat or 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.