CHIPOTLE PORK CHOPS WITH PORTABELLA MUSHROOMS AND FRESH FRUIT CHUTNEY

Marinade

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 8 Tbsp.
Garlic cloves, chopped 4 ea.
Sugar 2 Tbsp.
Thai fish sauce 2 Tbsp.
Soya sauce 4 Tbsp.
Whiskey or dry sherry 2 Tbsp.
Scallions, chopped 4 ea.

Pork Chops

Ingredients Weight Measure
Pork chops, approximately 8 oz. ea. 12 ea.
Portabella mushrooms 12 ea.
Olive oil, divided 12 Tbsp.
TABASCO® brand Chipotle Pepper Sauce
Red chiles, fresh, seeded and finely sliced 8 ea.
Lime juice, fresh 6 Tbsp.
Shallots, finely diced 6 ea.
Cilantro, fresh, chopped to taste
Scallions, chopped 8 ea.

Chutney

Ingredients Weight Measure
Papaya, peeled, seeded and diced 1 ea.
Mango, peeled and diced 1 ea.
Cilantro, fresh, chopped 1 ea.
Strawberries, diced 1 pt.
Strawberry wine vinegar 6 Tbsp.
Sugar 2 Tbsp.

Method

  1. For Marinade, mix all ingredients.
  2. For Pork Chops, arrange pork chops in a shallow dish; pour marinade over the pork chops. Cover and let stand for 1-2 hours.
  3. Remove chops from marinade and discard marinade. Place pork chops and mushrooms on a rack and brush with 3 Tbsp. olive oil and TABASCO® Chipotle Pepper Sauce. On a medium to hot grill, cook pork for 10-15 minutes, add the mushrooms for the last 2-3 minutes, turning both and brushing with marinade while cooking.
  4. For the Chutney, mix all ingredients. Set aside.
  5. Heat remaining oil in frying pan, remove from heat and mix in remaining pork chop ingredients. Place pork and mushrooms on a serving plate and pour the remaining ingredients over. Top with the Chutney and serve immediately.

Yield: 12 servings