Tropical Grilled Pork Chops With Mango Chutney Salsa

I found this recipe on another web site & tweeked it to my preference. It makes quite abit of chutney but I find the left-over freezes well for the next time you need it. Timing includes 1 hr marinating.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 2  garlic cloves, minced
• 3⁄4 teaspoon chili powder
• 1⁄8 teaspoon cayenne pepper
• 1⁄8 teaspoon cardamom
• 1⁄4 teaspoon water (or as needed)
• 3⁄4 teaspoon  vegetable oil
• 2 1⁄2 tablespoons  rice wine vinegar
• 1⁄3 cup sugar
• 1  mango, peeled, seeded & chopped
• 1  fresh jalapeno pepper, minced
• 1 1⁄4 teaspoons lemon juice
• 1⁄4 teaspoon cilantro
• 1⁄8 teaspoon salt
• 1  cup unsweetened applesauce
• 2  pineapple rings, chopped
• 1  pinch white pepper
• 3 1⁄2 tablespoons soy sauce
• 3 1⁄2 tablespoons  rice wine vinegar
• 8  pork chops (or 2 lb tenderloin)

Directions

1. To prepare chutney, in a small bowl, mash together the garlic, chili powder, cayenne & cardamom. Mix in enough water to form a paste.
2. Heat the oil in a saucepan over medium heat. Stir in spice paste & cook until it begins to bubble, about 30 seconds.
3. Stir in vinegar; cook without boiling for 2 minutes
4. Stir in sugar until it dissolves. Mix in mango, jalapeno, lemon juice, cilantro & salt; simmer 20 minutes
5. Stir in applesauce & pineapple; simmer 10 mins more. Season with white pepper. Place in a bowl, cover, & refrigerate until ready to use.
6. To prepare marinade, mix 1/3 of the salsa with soy sauce & vinegar. Place pork chops in a marinating container & pour marinade over chops. Seal tightly, & place in the refrigerator for 1 hour (or longer).
7. Prepare grill for medium-high heat. Drain marinade from bag & heat in a saucepan until boiling.
8. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 mins, or to desired doneness, turning once & basting occasionally with the boiled marinade.
9. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.