Monday, May 3, 2010
Fresh whole pineapples were on sale at our local grocery this week and I had to find something to make with it. I spent part of my enlistment in the Marine Corps stationed in Hawaii. We spent a lot of time out in the field, training in the heat. As we'd hike to the next objective in our training, we'd pick wild coconuts, sugar cane, passion fruit and pineapples, munching on them as we moved. Today, any of those flavors will transport me back to my late teens and early twenties and my Marine Corps experience.
I can honestly say, though, that we never got anything like this in the field, or even back in the chow hall! The tang of the lime marinade, the crisp edges of the grilled meat, the sweetness of the pineapple all came together in such a wonderful way. I served these with my Parsnip Puree. I'd suggest substituting three cloves of garlic for the horseradish for this dish.
Making it even better is that one 4-ounce chop with the salsa is only 160 calories with 3 grams of fat and 1 of fiber! You didn't find that in the chow hall either!
Lime Marinated Pork Chops with Pineapple Salsa
Makes 6 servings
6 4-ounce boneless pork chops, excess fat removed
1/2 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 shallot, minced
1 jalapeno, seeds removed, minced
2 cloves garlic, minced
1/2 cup chicken broth
1/2 teaspoon salt
1/2 pineapple, cored and diced
1 medium tomato, diced
1/2 red onion, diced
1 jalapeno, diced
1 tablespoon fresh cilantro, chopped
Combine marinade ingredients in a sealable plastic bag, add chops, shake and refrigerate for 2 hours.
In a medium bowl, combine salsa ingredients, mix, cover and refrigerate to allow the flavors to blend.
Heat grill to medium, remove chops from marinade and grill, about 5 minutes a side. Serve on a bed of or topped with salsa.
Deal of the Day: I love my cast-iron grill for dishes like this.