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.
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.