Tag Archives: pineapple salsa

Pork Chops w/ Pineapple Salsa

6 Feb

I have an unabashed love of pork and make some mean bacon and tenderloin recipes. (Have a look around the site – you’re bound to find a few!) What I hadn’t attempted yet, however, was Homer Simpson’s favourite: pork chops. Love ’em, but never make ’em. So off to the interwebs I went and found some inspiration! You’re best to let these marinate for a couple of hours beforehand so that the flavours really soak into the meat, but no more than three hours. Any longer than that and the proteins will start to break down which means you’ll end up with mushy chops…and no one wants that.  As with all meat, let it come to room temperature before you cook it.

I also happened to have a pineapple kicking around that needed to be eaten, so I did up a quick pineapple salsa that I’ve also used with my go-to salmon dish and tossed in some tomatoes that we had in the fridge.

Serves 2.

Ingredients

2 pork chops, bone-in, centre cut
1  lime (juice & zest)
1/2 jalapeno, diced
1 tb honey
2 garlic cloves, sliced
1/3 c olive oil
1/2 pineapple, diced
1/2 red onion, finely diced
1/4 c cilantro, chopped
Kosher salt & black pepper
1 lime, juiced
1 handful cherry or grape tomatoes, halved
3 tb olive oil

Directions

1. Combine the  lime juice, zest, jalapeno, honey, garlic and 1/3 c olive oil in a resealable bag or container. Add in the pork chops and marinate in the fridge for roughly 3 hours, if possible.
2. When ready, heat a heavy-bottomed pan (cast iron is best, but use what you have) with a little bit of canola oil. Let the pan get nice and hot: you want a nice sear on the meat.
3. Remove the pork chops from the marinade and shake any excess off. Season with salt and pepper.
4. Carefully place the chops in the pan, cooking one minute per side. Lower heat and cover, cooking 5 more minutes per side.
5. Meanwhile, combine the pineapple, red onion, cilantro, lime juice, tomatoes and olive oil in a bowl. Season with salt and pepper to taste.
6. Let the pork rest on a cutting board for 10 minutes to allow the juices to be re-absorbed back into the meat. Then plate and top with the salsa.

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Coconut-Crusted Salmon w/ Pineapple Salsa

17 Aug

This was my first foray into making a fish dish. I was nervous a little nervous – no one wants an overcooked fish! – but the recipe turned out to be foolproof. I’ve made it dozens of times since and it never fails to please!

Serves 2.

Ingredients
Fish
2 pieces of skinless, boneless salmon
1 ts salt
1 ts pepper
1/3 c shredded coconut

Salsa
1 c chopped pineapple
2 tb extra virgin olive oil
1/2 small red onion, diced
1/4c chopped cilantro
1 lime
salt & pepper

Directions

1. Preheat your oven to 375.
2. Sprinkle the salt and pepper over the salmon. In a bowl, pour out the coconut and coat the salmon.
3. Line a tray with foil, place the fish on the tray and pop it into the oven for 13 minutes.
4. Meanwhile, combine the pineapple, cilantro, onion, oil, juice of the lime and salt & pepper in a bowl. Mix and taste – you may feel it needs more salt, pepper or lime juice depending on your preference.
5. Remove the fish from the oven and plate. Top with the salsa and devour!

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