* 1 clove garlic, minced
* 1 teaspoon chili powder
* 1/4 teaspoon pepper
* 1/2 teaspoon water
* 1 teaspoon vegetable oil
* 1/4 cup rice wine vinegar
* 1/2 cup sugar
* 1 mango - peeled, seeded and chopped
* 1/4 teaspoon salt
* 1/2 teaspoon cilantro
* 2 teaspoons lemon juice
* 1 fresh jalapeno pepper, minced
* 1 1/2 cups unsweetened applesauce
* 3 pineapple rings, chopped
Marinade:
* 1/3 cup soy sauce
* 1/3 cup rice wine vinegar
* 6 pork chops
1. Mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar and cook for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Place in a bowl, cover, and refrigerate until ready to use.
3. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large plastic bag and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5. Place pork chops on the hot grill. Cook 10 minutes, turning once and basting occasionally with the boiled marinade.
6. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.