* Note: See the "Spicy Apple Chutney" recipe which is included in this collection. Puree the marinade ingredients in a food processor. The day before serving, pour the marinade over the pork chops, cover and refrigerate overnight. When ready to cook the pork chops, prepare a wood or charcoal fire and allow it to burn down to embers. Remove the chops from the marinade and reserve the marinade. Grill the chops for 5 minutes on each side, brushing with the marinade, until brown. Remove the chops to a serving platter. Serve immediately, topped with Spicy Apple Chutney to taste. This recipe yields 4 servings. Recipe Source: GRILLIN & CHILLIN with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3626 broadcast 08-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 08-15-1996 Recipe by: Bobby Flay and Jack McDavid
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 52 (42%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 66.7mg||2 %|
|Potassium 473.2mg||12 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 13.5g|
|Protein 2.9g||4 %|
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Calories per serving: 125
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