Recipe Instructions
With a mortar & pestle, mash together the garlic, chili powder,
cayenne & cardamom seeds. Mix in enough water to form a paste. Heat the oil in a
saucepan over medium heat. Stir in spice paste & cook until it begins to bubble,
about 30 seconds. Sir in vinegar; cook without boiling for 2 minutes. Stir in
the sugar till it dissolves. Mix in Aloha From Oregon Mango Pepper Jelly, salt,
cilantro, lemon juice & jalapeño; simmer 20 minutes. Stir
in applesauce & pineapple; simmer 10 more minutes. Place in a bowl, cover &
refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa
with soy sauce. Place pork chops in a large plastic bag & pour marinade over
chops. Seal tightly & place in the refrigerator for 1 hour. Prepare grill for
medium-high heat. Drain marinade from bag & heat in a saucepan until boiling.
Lightly oil grill grate. Place pork chops on the hot grill. Cook about 10 minutes or
to desired doneness, turning once & basting occasionally with boiled
marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped
with the salsa.
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