Kates Marble Bubble

Tropical Grilled Pork Chops

After chopping garlic in food processor, I combined the chili powder and cayenne pepper with garlic and mashed together in a mortar with a pestle, adding water to form a paste. Then I took a small saucepan, add vegetable oil and baking at high heat until it begins to bubble. Then I added the vinegar and turned the heat to low, stirring constantly. Then stir in the sugar until it dissolves and mount the heat to medium. While this is cooking, go ahead and cut your mango. Now I've never seen a mango before today, and certainly not familiar with it to chop. First, I peeled - that was a good start.Then I started to cut it horizontally, until I hit a hard spot, which was the seed that I could not move. I basically chopped what I could around the area planted and I got the 1 / 2 cup of mango that I needed about half of the mango. Once you have the portion mango, add to the cooking pot on the stove with salt, coriander, lemon juice and poblano pepper (or jalapeno for spicier taste). To ward off the various flavors of spices, it simmer on the stove for about 15-20 minutes.Then stir in the diced apples and pineapple, then add the white pepper, and cook for another 10 minutes. To help soften the pork chops, I did add a meat tenderizer as I had in my spice cabinet. If you have meat tenderizer, I would recommend, but not a necessity. Take your pork chops and put them in a Ziploc bag, followed by the contents of your marinade in the pan. Move around the pig in the bag, ensuring that all sides of chops and pork are coated, then refrigerate for at least 1 hour.When I got home, just over one hour later, I used my griddle - a grill-type mechanism which is on the burners of your stove. I think it was an infomercial product from Bed, Bath & Beyond or Target that I bought when I moved into my first apartment in Dallas 3.5 years ago.

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