Weekend Grill: Curried Pork and Fresh Chutney

A masterful blend of ingredients in the marinade results in savory, moist kebabs with a mild curry flavor. They’re tastefully complemented by a fruit and vegetable chutney. The combination of crunchy, sweet and tangy sensations adds fresh, summery flavor.

3 garlic cloves, minced
1/4 cup vegetable oil
2 tablespoons rice wine, white wine or chicken broth
1 1/2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon grated lemon peel
2 teaspoons grated fresh ginger
2 teaspoons curry powder
1 teaspoon chili powder

1 1/2 lb. center-cut boneless pork chops (1 inch thick), cut into 1-inch pieces

1/4 cup finely diced mango
1/4 cup finely diced papaya
1/4 cup finely diced red bell pepper
1/4 cup finely diced seeded peeled cucumber
1/4 cup finely diced red onion
1 tablespoon honey
1 tablespoon lime juice
1 1/2 teaspoons balsamic vinegar
1 teaspoon minced jalapeño chile
Dash salt

1. In large bowl, stir together all marinade ingredients. Add pork; stir to coat with marinade. Cover and refrigerate at least 1 hour or up to 6 hours.

2. Meanwhile, in medium bowl, stir together all chutney ingredients. Let stand at least 1 hour or up to 5 hours.

3. Heat grill. Remove pork from marinade; discard marinade. Thread pork onto 8 (12-inch) metal skewers, leaving 1/8 inch between pieces. Place on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Grill 10 minutes or until barely pink in center, turning to brown all sides. Serve skewers with chutney.

4 servings

PER SERVING: 345 calories, 16.5 g total fat (5 g saturated fat), 30 g protein, 10 g carbohydrate, 105 mg cholesterol, 225 mg sodium, 1 g fiber

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