A Southwestern version of a dish I grew up with, pork chops and applesauce. The Spicy Apple Chutney is light-years beyond the applesauce on Mom's dinner table.
Makes 8 cups
Grilled Pork Chops Adobo with Spicy Apple Chutney
3 cups Adobo Marinade
8 pork chops, 1-inch thick
3 cups Spicy Apple Chutney
1. The day before serving, pour the marinade over the pork chops, cover, and refrigerate overnight.
2. When ready to cook, prepare a charcoal or wood fire and allow it to burn down to embers or preheat the broiler.
3. Remove chops from marinade and reserve the marinade. grill or broil the chops for 5 minutes on each side, brushing with marinade, until brown.
4. Remove the chops to a serving platter, serve immediately, topped with chutney to taste. Serve extra Chutney on the side.
Adobo Marinade
2 cups drained canned tomatoes
3 TBS. ancho chile powder
3 TBS pasilla Chile powder
1 canned chipotle, seeded and diced
1 TBS honey
1 TBS dark brown sugar
3 TBS red wine vinegar
1 tsp cayenne
1/4 cup chopped garlic
1/4 cup olive oil
Puree the marinade ingredients in a food processor. May be made 2 days ahead and refrigerated.
Makes 3 cups
Spicy Apple Chutney
2 medium oranges
2 TBS unsalted butter
1/2 cup coarsely chopped red onion
1 TBS minced jalapeño
2 TBS finely diced ginger
2 cups fresh orange juice
1/2 cup red wine vinegar
1/2 cup packed light brown sugar
1/4 cup honey
8 medium Granny Smith apples, peeled, cored, halved, and thinly sliced
2 TBS coarsely chopped cilantro
2 TBS finely diced red bell pepper
Salt and freshly ground pepper
1. Peel oranges, reserve zest, and cut the flesh into segments, set aside
2.In a large saucepan over med. heat melt butter, and sauté onion,jalapeño until onion is translucent. Add ginger, orange zest, orange juice, vinegar, brown sugar, and honey and cooked until the sauce is reduced by half and has a glazed appearance.
3. Reduce heat to low, add two-thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and orange segments.
4. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red bell pepper, salt, and pepper to taste. Chutney may be made ahead, put into jars and refrigerate, covered up to three days. Bring to room tep
mp 1 hour before serving,
Another Bobby Flay favorite, and goes well with the recipe above
Makes 8 cups
Grilled Pork Chops Adobo with Spicy Apple Chutney
3 cups Adobo Marinade
8 pork chops, 1-inch thick
3 cups Spicy Apple Chutney
1. The day before serving, pour the marinade over the pork chops, cover, and refrigerate overnight.
2. When ready to cook, prepare a charcoal or wood fire and allow it to burn down to embers or preheat the broiler.
3. Remove chops from marinade and reserve the marinade. grill or broil the chops for 5 minutes on each side, brushing with marinade, until brown.
4. Remove the chops to a serving platter, serve immediately, topped with chutney to taste. Serve extra Chutney on the side.
Adobo Marinade
2 cups drained canned tomatoes
3 TBS. ancho chile powder
3 TBS pasilla Chile powder
1 canned chipotle, seeded and diced
1 TBS honey
1 TBS dark brown sugar
3 TBS red wine vinegar
1 tsp cayenne
1/4 cup chopped garlic
1/4 cup olive oil
Puree the marinade ingredients in a food processor. May be made 2 days ahead and refrigerated.
Makes 3 cups
Spicy Apple Chutney
2 medium oranges
2 TBS unsalted butter
1/2 cup coarsely chopped red onion
1 TBS minced jalapeño
2 TBS finely diced ginger
2 cups fresh orange juice
1/2 cup red wine vinegar
1/2 cup packed light brown sugar
1/4 cup honey
8 medium Granny Smith apples, peeled, cored, halved, and thinly sliced
2 TBS coarsely chopped cilantro
2 TBS finely diced red bell pepper
Salt and freshly ground pepper
1. Peel oranges, reserve zest, and cut the flesh into segments, set aside
2.In a large saucepan over med. heat melt butter, and sauté onion,jalapeño until onion is translucent. Add ginger, orange zest, orange juice, vinegar, brown sugar, and honey and cooked until the sauce is reduced by half and has a glazed appearance.
3. Reduce heat to low, add two-thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and orange segments.
4. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red bell pepper, salt, and pepper to taste. Chutney may be made ahead, put into jars and refrigerate, covered up to three days. Bring to room tep
mp 1 hour before serving,
Another Bobby Flay favorite, and goes well with the recipe above