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Wednesday, February 20, 2013

Pineapple Pork Chops

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 My grandma had a gift subscription to give of Bon Appetit and I was the lucky recipient! I'm now two issues in and an official fan. I don't just read magazines for the recipes...I actually really love the food stories and restaurant reviews and cooking tips and Bon Appetit has all of the aforementioned!
However, I've discovered that their recipes are just as much a reason to read as all of the other features. The salty chocolate chunk cookies from the January issue were my first success and these pineapple pork chops in the February issue proved to be a winner as well. The double dose of jalapeños left our mouths burning, so if you're sensitive to heat you may want to reduce the number of them. At the very least from the marinade that you set aside to dip them in (since my slices were pretty big, it was easy to pick around them after the heat was too much for me to handle). The sweet and spicy contrast was just the thing to liven what can sometimes seem a very dull protein.

Stay tuned for more Bon Appetit recipes--I have many more on my list to try! (Thanks Grandma for the subscription!!)

One Year Ago: Sour Cream Cupcakes with Buttercream Frosting
Two Years Ago: Butternut Squash, Spinach, and Mushroom Crepes with Cheese Sauce
Three Years Ago: Cranberry Almond Pancakes with Orange Zest

Pineapple Pork Chops
from Bon Appetit February 2013

-4 pork chops
-1/4 of a pineapple, peeled and diced
-1/2 cup cilantro sprigs
-2 sliced jalapeños
-2 tbsp soy sauce
-1 tbsp fish sauce
-1 chopped garlic clove

1. Combine pineapple, cilantro, jalapeños, soy sauce, fish sauce, and garlic in a small bowl. Set aside a little bit of marinade to use with serving. Pour over pork chops.
2. Cover and chill for at least 6 hours and up to one day. Remove pork from marinade and cook in a greased skillet over medium heat for about 4 minutes per side or until cooked through.