My pictures have definitely been lacking lately. When it's time to eat my family does not want to wait while I take pictures! So try to imagine how beautiful these pork chops would be if they had been professionally staged and photographed, instead of me just snapping a quick shot in my dirty kitchen before we ate :)
Everything about this meal is fresh and screams summer to me. After the pork chops are marinated and grilled outside I top it with a fresh pineapple salsa.
I'm so happy every time I get to use anything from my garden. I got to use my cilantro for this dish but I also have basil, mint, and I also just got some peppers, tomatoes, and squash. This is my first year I've grown anything besides basil and I'm super excited!
As you can see (maybe?) from my pictures, I served this with grilled corn and salad. Healthy, delicious, and easy!
4 - 6 Bone-In Center Cut Pork Chops
Marinade:
1/2 C Extra Virgin Olive Oil
1 Clove Garlic, minced
1/4 Tsp. Lime Zest
2 Limes, juiced
1/4 Tsp. Onion Powder
1 Tbsp. Honey
1/4 Tsp. Sea Salt
Pepper, to taste
Pineapple Salsa:
1 Pineapple, cored and diced
1 Tomato, diced
1 Bunch Cilantro (small), chopped
1 Tbsp. Honey or Coconut Palm Sugar
2 Tsp. Lime Juice
1 Small Red Onion, finely chopped
1/4 Tsp. Salt
Pepper, to taste
1/2 Jalapeno, chopped (optional)
1. Mix together all of the marinade ingredients. Place in a resealable bag with the pork chops. Refrigerate up to 3 hours.
2. For the salsa: Mix together all of the salsa ingredients in a large bowl. Cover and refrigerate until ready to use.
3. Remove chops from marinade and grill over medium heat until done. Serve with the pineapple salsa.
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