Pork Chops And Salsa

Summer grilling is more than just hot dogs and hamburgers. Chef Ray Wyatt has the perfect pork grilling recipe for you.

Soy and Honey Glazed Pork Chop:

4 boneless or bone-in pork chops
Zest of 1 orange
1 cup soy sauce
3 tablespoons sugar
6 cloves of garlic
2 tablespoons honey
1 teaspoon kosher salt
1/2 teaspoon fresh black pepper

Grilled chunky Salsa:
By grilling the vegetables and cutting them into chunky pieces you end up with a salsa/side. If you wanted a more ‘salsa' like dish, simply cut the vegetables a lot smaller after grilling.

1/4 of a Fresh Pineapple
1 Small red Onion, peeled but leaving the root intact, cut into Quarters
2 Semi- firm peeled mango cheeks (sides of the mango)
1 Large beef tomato in thick slices
1 Small Sweet pototo, Boiled until almost cooked through, Peeled and sliced thick
Juice from 1 lime
1 Small bunch of cilantro, roughly chopped
Approx. 1 cup virgin Olive oil (not extra virgin)
Salt and Pepper

To prepare the marinade, first combine the garlic and sugar in a food processor until a paste is formed. Some chunks of garlic are fine. Add the soy, honey, salt and pepper and combine thoroughly with the food processor. Now place the pork chops in a glass dish or a zip-loc type bag, pour on the marinade (scraping off any goodness on the inside of the processor), cover with plastic wrap and place in the refrigerator for at least an hour because this marinade is pretty intense I would suggest a 4 hour maximum on the marinading time. It's a good idea to turn them over at least once while marinating.

Turn on a grill to medium/high or get your charcoal grill nice and hot. It is important to get the grill hot otherwise your fruit and vegetables will stick.
Simply brush all of the fruit and vegetables (except the lime) with some of the oil and place onto the grill. Get some good grill marks on the items but keep in mind the tomatoes only need about 30 seconds on each side. Once marked, the fruit can come off, the onion and the sweet potato will take a little longer. Once all of the fruit and vegetables are off of the grill, cut them into the size you would like, place them into a bowl and toss them with the lime juice, cilantro, some of the oil and salt and pepper to taste.

Recipe Summary:

Other recipes by Rivertown Inn:
Molten Chocolate Cake With A Silky Cinnamon, Orange And White Chocolate Cream
Garlic Studded Lamb Rack
Pea Soup With Minted Chicken Quenelles
Warm Potato Salad & Home-smoked Fish
Italian Lamb Stew
Shrimp Hot Dish
Cornish Pasty
Baked Figs With Crushed Amaretti
Coconut Rice Pudding
Beef Rendang
Thai Beef Salad
Beef Balti
Chocolate & Raspberry Terrine
Fig & Marzipan Tart
Grilled Sesame And Ginger Game Hen
Chermoula Halibut
Ginger And Vanilla Poached Pineapple
Whole Citrus Cake
Fresh Mango Salad
Healthy & Wholesome Flaxseed Muffins
Asiago Cheese And Pistachio Twills
Cherry Maple Scones

Recipe Provided By:
Rivertown Inn
Stillwater, MN

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