Manly saw a lovely looking package of pork chops while he was at the grocery store and couldn’t resist them. Pork chops are probably my least favorite part of the pig but I decided to make the best of it and made them with this grilled pineapple salsa to counteract the boringness of said pork chops. The salsa was phenomenal and really perked up this dinner and gave me an excuse to make my all-time favorite Mexican rice. I’ve been making it for years and it goes so perfectly with anything Mexican you’ll never make that sticky, tomato sauced “Spanish” rice ever again. The salsa can be served over some pork tenderloin, chicken, fish or just with some tortilla chips. The poblano-cilantro rice as the side dish will make you very happy indeed. Enjoy!
Recipe: Pork Chops with Grilled Pineapple Salsa and Poblano-Cilantro Rice
Cooking Light, MARCH 2010
Yield: 4 servings (serving size: 1 chop and about 1/2 cup salsa)
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tablespoon plus 2 teaspoons fresh lime juice, divided
4 (1/2-inch-thick) slices pineapple
1 medium red onion, cut into 1/2-inch-thick slices
1 tablespoon minced jalapeño pepper
Combine pork and 1 tablespoon juice; let stand 10 minutes.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt.
Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.
CALORIES 215 ; FAT 7g (sat 2.5g,mono 3.1g,poly 0.5g); CHOLESTEROL 70mg; CALCIUM 42mg; CARBOHYDRATE 10.9g; SODIUM 416mg; PROTEIN 26.4g; FIBER 1.4g; IRON 1mg
Recipe: Poblano Pepper-Cilantro Rice
Recipe courtesy Emeril Lagasse, 2005
Serves: 4 to 6
* 1 tablespoon plus 1 1/2 teaspoons vegetable oil
* 1/2 cup chopped white onions
* 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
* 2 teaspoons chopped garlic
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
* 1/4 cup roughly chopped fresh parsley leaves
* 1 3/4 cups chicken stock
* 1 cup long-grain white rice
In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.