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Winners: Gregory (Kann, Haitian Woodfired Cuisine: Braised Oxtail, Sautéed Plantains with Caramel Onions; Marinated Red Snapper with Cilantro, Lime, Garlic, Ginger, Rice & Peas); Kevin (The Country Captain, Family-Style Southern Restaurant: "Country Captain" Braised & Roasted Curry Chicken with Bread & Butter Pickles, Hot Chow Chow)
Grill the pork for 20 minutes or until it's cooked through, turning the pork over once halfway through grilling. Remove the pork from the grill and let stand for 10 minutes. Thinly slice the pork and serve with the mango sauce. Tip: When choosing a mango, look for firmness. A ripe mango is slightly soft to the touch.
Art Smith (Fried Chicken Leg with Smashed White Yams and Apples; Smothered Chicken Thigh with Cheddar Grits; Mango Pie with Sugar Crust) – 17½ stars; Jonathan Waxman (Pork Sausage and Chop with Cauliflower Celery Root Pureé, Black Truffle and Mandarin Red Wine Reduction) – 16½ stars
Place the pork between 2 sheets of plastic wrap. Working from the center, pound the pork flat into a 14 x 6-inch rectangle. Remove the plastic wrap.
Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]
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Whisk the citrus juice and zest, honey, garlic and onion. Add the chops and let stand at room temperature for 15 minutes. Remove the chops from the marinade.
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