Pork Chops with Orange Mango Salsa with Blackberry Gastrique

by Chef Timothy Grandinetti, C.E.C.

Pork Chop Ingredients

• 4 double-cut pork chops, grilled
• 2 cups mango, chopped
• 1/2 cup red bell pepper
• 2 tablespoons scallions
• 2 tablespoons jalapeno
• 1 lime, juice and zest
• 2 tablespoons red wine vinegar
• 6 tablespoons orange marmalade
• 1/4 teaspoon chili powder

Blackberry Gastrique Ingredients

• 1 1/2 cups St. James Winery Blackberry Wine
• 2 cups fresh blackberries
• 2 cups red wine vinegar
• 1 tablespoon brown sugar

Pork Chop Instructions

1. Combine mango, pepper, scallions, and jalapeno.
2. In separate bowl, mix the lime juice and zest with remaining ingredients, then combine with mango mixture.
3. Stir gently, then refrigerate.
4. Serve with grilled double-cut pork shops and St. James Blackberry Gastrique.

Gastrique Instructions

1. Puree 1/2 cup wine and blackberries in food processor, then strain/sieve to remove seeds.
2. In saucepan, bring remaining wine and vinegar to boil, lower heat and simmer until reduced by half.
3. Add blackberry puree and continue to reduce.
4. Add brown sugar. Cook for 10 minutes. Allow to cool.