Grilled Pork Chops with
Mango Tequila Sauce
1/2 tablespoon olive oil
1/4 cup chopped sweet
1 large jalapeño, seeded and
1/3 cup chopped yellow bell pepper
1 tablespoon sugar
1 tablespoon minced fresh cilantro
Half of a 24-ounce jar mangoes
in extra light syrup, drained
1 tablespoon tequila
4 slices Kirkland Signature
1 tablespoon key lime juice, divided
4 Farmland* boneless center-cut
pork chops (about 1 1/2
heated through. Add sugar and cook, stirring, until dissolved; remove from the heat.
Combine mangoes, tequila, 1/2 tablespoon key lime juice and the onion mixture in a
blender and puree.
In a small bowl, combine jalapeño, cilantro and remaining 1/2 tablespoon key lime
juice; add salt to taste. Let stand until ready to serve.
Heat a charcoal or gas grill to medium-high.
Wrap 1 bacon slice around the outside edge of each pork chop; secure with a wooden
pick. Grill the chops for 13-18 minutes, turning every 5 minutes, or until the internal
temperature is 155°F.
To serve, spoon some Mango Tequila Sauce onto each plate; top with a pork chop.
Garnish with the minced jalapeño mixture. Makes 4 servings.
Brands may vary by region; substitute a similar product.
To prepare the sauce, heat oil in a sauté pan over medium heat. Add onions and
sauté until tender and slightly browned on the edges. Add bell pepper and sauté until