Pork Chops with Peach-Mango Chili Sauce
By Eugene Jho
Yields:
4
Total Time:
45 mins
Jump to recipeLighten up grilled pork chops with this tropical fruit twist.
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Ingredients
Pork chops and peach-mango chili sauce
- 3/4 cup boiling water
- 2 bags Lipton Peach Mango Tea
- 1 cup peaches
- 1 cup mango
- 1 jalapeno, seeded and diced
- 1/4 cup honey
- 1/4 cup lime juice
- 2 tsp. soy sauce
- 3 Tbsp. cold butter
- Salt and pepper to taste
- 4 bone-in pork chops, 1-inch thick
- 2 Tbsp. vegetable oil
Watercress salad with peach-mango tea vinaigrette
- 1/3 cup rice wine vinegar
- 2 bags Lipton Peach Mango Tea
- 2 tsp. Dijon mustard
- 2 Tbsp. honey
- 1 tsp. salt
- 2/3 cup olive oil
- 4 cups watercress
- 4 Radishes, sliced
- Cilantro for serving
Directions
- Step 1Brew the tea. Pour the boiling water over Lipton Peach Mango Tea bags and steep for 4 minutes.
- Step 2To make the peach-mango chili sauce, puree peaches, mangoes, and chiles in a food processor. Combine puree with , lime juice, honey, and soy sauce in a small saucepan. Simmer until the sauce has thickened, about 10 to 12 minutes. Take off heat and whisk in the butter. Season with salt and pepper, and set aside.
- Step 3Pat pork chops dry with a paper towel and season both sides generously with salt and pepper, and oil.
- Step 4Heat a grill pan on medium heat, for 5 minutes. Once hot, place pork chops on grill, and cook for 6 to 7 minutes on each side. Let rest while preparing salad.
- Step 5To make the vinaigrette, heat 1/3 cup of rice vinegar in a small saucepan. Steep 2 tea bags for 4 minutes. Remove from heat.
- Step 6Once cool, combine vinegar, mustard, honey, and salt. Whisk in olive oil until emulsified. Dress watercress and radish salad.
- Step 7Serve pork chop with peach mango tea sauce and watercress salad on the side. Garnish pork chops with cilantro if desired.
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