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Honey and Chili Porkchops With Peach Fritters

2 tb Chili powder
1/2 c Orange juice
1 Lemon
4 tb Honey
4 tb Ketchup
1 ts Ground cumin
4 tb Mango chutney
1 1/2 lb Pork chops

In a large container or shallow glass baking dish, combine 2 table spoons of chili powder, 1/2 cup of orange juice, the juice of 1 lemon, 4 table spoons of honey, 4 table spoons of ketchup, 1 tea spoon of ground cumin and 4 table spoons of mango chutney. Mango chutney is a condiment sold on the shelves of any supermarket.

In large baking dish pour honey-chili rub over the chops. The chops need to marinate overnight or for a few hours.

Preheat a broiler or a grill for 30 minutes on medium heat with the lid closed. Remove chops from marinade, letting the excess drip back into the container. Season chops with salt and pepper. Brush the grill with cooking oil and lay pork chop on grill. Cook for about 20 minutes, 8 to 10 minutes on each side. Turn frequently to avoid burning.

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