Recipe for Mango-Black Pepper Glazed Grilled Pork Chops with Salsa 
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Yield:
4
Ingredients:
Amount Ingredient
1 cup red wine vinegar
1 cup sugar
1 tbl whole black peppercorns
1 lrg mango peeled, pureed
4 x pork chops - (abt 5 oz ea)
Olive oil as needed
Salt to taste
----------------- MANGO-BLACK BEAN-GREEN ONION SALSA ----------------
2 x mangoes peeled, and
coarsely chopped
1 cup cooked black beans rinsed, drained
(or canned beans)
2 x green onions finely sliced
1 tbl finely-diced seeded serrano pepper
1/4 cup fresh lime juice
2 tbl olive oil
2 tbl honey
1/4 cup chopped cilantro
Salt to taste
Freshly-ground black pepper to taste
----------------- YUCCA STEAK FRIES ----------------
1/2 lb yucca peeled, and
cut into 3" sections
3 tbl kosher salt plus more to taste
1 cup fine yellow cornmeal
1 tbl ancho chile powder
Instructions:
Instructions: Place vinegar, sugar and peppercorns in saucepan and reduce until thickened. Whisk in mango puree and cook 1 minute. Strain into bowl.

Preheat grill. Brush pork chops with olive oil on both sides and season with salt. Grill for 5 minutes on each side for medium doneness. Remove and brush liberally with the glaze.

For the Mango-Black Bean-Green Onion Salsa: Combine all ingredients in medium bowl and season with salt and pepper. Let sit for 30 minutes before serving.

For the Yucca Steak Fries: Place yucca in pot filled with 1 quart water and 2 tablespoons of salt. Simmer for 20 to 25 minutes or until soft through the center.

Remove from heat with slotted spoon to bowl of ice water. Drain on paper towels. Cut yucca into fries, 3 inches long by 3/4 inches wide.

Place cornmeal in medium bowl and add 1 tablespoon salt and ancho chile powder. Roll fries in cornmeal mixture.

Preheat oil to 370 degrees. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

This recipe yields 4 servings.

Comments: Original title as listed is "Mango-Black Pepper Glazed Grilled Pork Chops With Mango-Black Bean-Green Onion Salsa And Yucca Fries."

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