Grilled Pork Chops with Mango-Black Pepper Glaze, Mango-Kiwi-Black Bean Salsa, and Herbed Quinoa

I decided to take a break from the soup recipes, and made myself this 3-recipe dinner.  The glazed pork chops were especially tasty.

Grilled Pork Chops with Mango-Black Pepper Glaze, 

Mango-Kiwi-Black Bean Salsa, 

and Herbed Quinoa

Grilled Pork Chops with a Mango-Black Pepper Glaze
(Makes a LOT of glaze... way too much.  But it was DELISH! Loved this glaze!)

Ingredients:
1 cup red wine vinegar
1 cup sugar
1 tablespoon whole black peppercorns
1 large mango, peeled and pureed
4 pork chops, about 5 ounces each
olive oil
salt and pepper, to taste

Directions:
Place vinegar, sugar, and peppercorns in saucepan and reduce until thickened.  Whisk in mango puree and cook 1 minute.  Strain into bowl and set aside.   Brush pork chops with olive oil on both sides and sprinkle with salt and pepper.  Grill about 5 minutes on each side.  Remove and brush liberally with the glaze.

***** 

Anne's Mango-Kiwi-Black Bean Salsa

Ingredients:
1 mango, peeled and coarsely chopped
2 kiwis, peeled and chopped
1 cup canned black beans, rinsed and drained
1 green onion, finely sliced
1 tablespoon serrano pepper, seeded and finely diced
2 tablespoons lime juice
1 tablespoon honey
1 tablespoon olive oil
1/4 cup chopped cilantro
salt and pepper, to taste

Directions:
Combine all ingredients in medium bowl.  Refrigerate 30 minutes before serving. 


***** 

Herbed Quinoa
Ingredients:
1&1/2 cups low-sodium chicken stock
2 tablespoon lemon juice
3/4 cup quinoa

Dressing:
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
1 teaspoon lemon zest
salt and pepper, to taste

Directions:
In a medium saucepan, add the chicken stock, lemon juice, and quinoa.  Bring to a boil over medium-high heat.  Reduce heat to a simmer, cover the pan, and cook until all the liquid is absorbed, about 12-15 minutes.

Meanwhile, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest.  Pour over the cooked quinoa and toss until all the ingredients are coated.  Season with salt and pepper, to taste.