Ingredients:

1 red bell pepper

4 mangos peeled, pitted and sliced

10 fresh pineapple chunks (about 1 inch) with 2 tablespoons juice

1⁄2 cup brown sugar, packed 

2 tablespoons Diamond Crystal Kosher Salt

2 tablespoons cider vinegar 

1 tablespoon ginger root, peeled and chopped

1 jalapeño chili, seeded and chopped

8 boneless pork chops (1⁄2- to 3⁄4-inch thick)

1 bunch asparagus, trimmed

 

Directions:

1. Chop one-half of red pepper, cut remaining half into thin strips for garnish and set aside. In large skillet, combine mangos, chopped pepper, pineapple, brown sugar, salt, vinegar, ginger root and chili. Bring to a boil; reduce heat and simmer 30 minutes.

2. Meanwhile, grill or broil pork chops over medium- high heat, or 4 to 6 inches from broiler, for 5 to 7 minutes per side or until internal temperature is 165 ? F. Grill asparagus 4 to 7 minutes or until tender-crisp (or steam with 1⁄4 cup water in covered skillet for 4 to 7 minutes or just until tender).

3. Serve pork chops and asparagus topped with mango chutney and garnished with reserved red pepper strips.

 

8 servings