"Summer is the best season to enjoy this delightful tropical grilled meat recipe."

INGREDIENTS

1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango – peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper

1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops

DIRECTIONS

• Mash garlic, chili powder, cayenne and cardamom seeds using a mortar and pestle. Add enough water to create a paste-like consistency.
• In a saucepan, heat oil over medium heat. Mix in the spice paste, cooking for 1/2 minute or until bubbly. Mix in the vinegar. Continue heating for about 2 minutes. Do not boil.
• Mix in sugar, stirring well until dissolved. Blend in the mango, salt, cilantro, lemon juice and jalapeno. Let it simmer for about 20 minutes.
• Blend in the applesauce and pineapple, simmering for about 10 minutes. Add white pepper to taste and transfer into a bowl. Put a lid and keep it refrigerated until using.
• For the marinade, combine 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Add the pork chops into a large resealable plastic bag. Add marinade onto the chops and seal well. Keep it refrigerated for about an hour.
• Set the grill to medium-high heat. Spread grill grate lightly with oil.
• Transfer the marinade onto a saucepan and heat until it boils then place the chops over the hot grill. Cook meat for about 10 minutes, turn and baste from time to time using the boiled liquids.
• Heat the rest of the salsa and top over the grilled chops for serving.
• Makes 6 servings