Thursday, June 16, 2011
Grilled North Carolina Pork Chops w/ Tomatillo-Pineapple Salsa
Ok. The video, my first is not genius. It is a test run. The recipe however, is summer love in a dish. I have professed my infatuation for all things tomatillo, but the grilled pineapple adds another dimension. Its also another recipe with cilantro. Its June folks. Cilantro is the herb of the summer. Enjoy.
Grilled Pork Chops w/ Grilled Pineapple & Tomatillo Salsa
4 Pork Chops
-1/4 cup honey
-3 Tbls. Soy Sauce
1 lbs. Tomatillos
1 small onion
4 cloves of garlic, from one bulb
2 bell peppers
1 bunch cilantro
Salt & Pepper to taste
1. Marinade the Pork Chops in Soy Sauce and Honey for 30 minutes.
2. Cut the pineapple and get rid of the hard outer skin. Lay flat and slice horizontally. Slice in ½ inch thick large rounds. Lightly coat in Canola or vegetable oil.
3. Core & dice the tomatillos. Dice the onion, garlic, bell pepper, cilantro.
4. Preheat the grill.
5. Heat a sauté pan with 1 tbls of vegetable oil. Add tomatillo, onion and garlic. Cook for 5-10 minutes. Add bell peppers. Add 2 pinches of salt and pepper. Add 1/8 cup of water. Cook for another 10 minutes.
6. Once the salsa has finished cooking add the cilantro and mix well. Season and adjust. If you find the tomatillos are too acidic, add a dab of butter to mellow it out.
7. Spray the grill with PAM Grilling spray or brush with canola oil. Grill the pineapples and pork chops. The pineapple takes about 8 minutes (some black blistering on the pineapple is desirable for flavor). The pork chops take about 2 minutes on each side if they are less than inch thick or less.
8. Remove the core of the pineapple and dice the pineapple in a similar size to the other salsa ingredients. Add to salsa and mix well.
9. Place the salsa on top and devour.