Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 2

The bold relish, what Southerners call chowchow, offers a colorful, tangy contrast to the pork.

Cheryl Slocum
Recipe by Cooking Light June 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 3 ounces pork, 1/3 cup bell pepper mixture, and 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Combine onion and bell pepper in a bowl. Bring 1/2 cup vinegar, 1/2 cup water, sugar, and 1 tablespoon salt to a boil in a small saucepan over medium-high heat. Pour vinegar mixture over bell pepper mixture; let stand 15 minutes. Drain.

  • Bring remaining 1/4 cup vinegar, remaining 1/4 cup water, 1/4 teaspoon salt, ketchup, and next 6 ingredients (through red pepper) to a boil in a saucepan over medium-high heat. Cook 4 minutes or until slightly thickened, stirring occasionally. Place 1/2 cup sauce in a small bowl; reserve.

  • Coat grill rack with cooking spray. Sprinkle pork with remaining 1/2 teaspoon salt. Add pork to grill; grill 10 minutes, turning occasionally. Brush pork with remaining sauce; grill 5 minutes or until a thermometer inserted in the center registers 140°. Place pork on a cutting board; let stand 5 minutes. Cut into 12 slices. Serve with bell pepper mixture and reserved 1/2 cup barbecue sauce.

Nutrition Facts

255 calories; fat 3.6g; saturated fat 1g; mono fat 0.9g; poly fat 0.5g; protein 25g; carbohydrates 28g; fiber 2g; cholesterol 74mg; iron 2mg; sodium 558mg; calcium 40mg; sugars 11g; added sugar 8g.
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