Mango Black Pepper Glazed Grilled Pork Chops With Mango Black Bean Green Onion Salsa And Yucca Fries Recipes

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS

Mango-Black Pepper Glazed Grilled Pork Chops image

Provided by Bobby Flay

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 cup red wine vinegar
1/4 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt

Steps:

Place vinegar, sugar and peppercorns in a saucepan and reduce until thickened, strain into a bowl whisk in mango puree and let cool. 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.

MANGO-LIME PORK CHOPS

Mango-Lime Pork Chops image

This beautiful marinaded pork is topped with a fruity salsa of emerald kiwifruit, golden mango and red peppers for an eye-catching presentation. It is pretty enough to serve to guests.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 cup lime juice
1/2 cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
6 boneless pork loin chops (4 ounces each)
SALSA:
2 medium mangoes, peeled and cubed (about 1-1/3 cups)
4 medium kiwifruit, peeled and cubed (about 1 cup)
1/2 cup chopped sweet red pepper
1/2 cup chopped onion
1 jalapeno pepper, seeded and minced
1 tablespoon lemon juice
1 tablespoon lime juice
2 teaspoons minced fresh mint or 3/4 teaspoon dried mint
1 teaspoon honey
1/4 teaspoon salt

Steps:

In a large resealable plastic bag, combine the lime juice, soy sauce, honey and garlic. Add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let meat stand for 5 minutes before serving., In a small bowl, combine the salsa ingredients. Cover and refrigerate until serving. Serve with pork.

Nutrition Facts : Calories 296 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 410mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 5g fiber), Protein 24g protein.

MANGO-BLACK PEPPER GLAZED GRILLED PORK CHOPS WITH MANGO-BLACK BEAN-GREEN ONION SALSA AND YUCCA FRIES

Mango-Black Pepper Glazed Grilled Pork Chops with Mango-Black Bean-Green Onion Salsa and Yucca Fries image

Provided by Bobby Flay

Categories main-dish

Time 55m

Number Of Ingredients 21

Ingredients

1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
Olive oil
Salt, to taste
2 mangoes, peeled and coarsely chopped
1 cup cooked black beans, or canned beans, rinsed and drained
2 green onions, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
1/4 cup fresh lime juice
2 tablespoons olive oil
2 tablespoons honey
1/4 cup chopped cilantro
Salt and freshly ground pepper, to taste
1 1/2 pounds yucca, peeled and cut into 3-inch sections
3 tablespoons kosher salt, plus more to taste
1 cup fine yellow cornmeal
1 tablespoon ancho chile powder
1 1/2 quarts peanut oil

Steps:

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 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 F. Fry yucca in batches until golden brown. Drain on plate lined with paper towels and salt immediately.

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