Spice-Rubbed Pork Chops with Warm Pineapple Relish

I got a new cookbook over the holidays!

Thanks Mom & Dad

In case you haven't already gleaned it, Americas Test Kitchen is my absolute favorite cooking show/book/website. I'm really excited to go through this book full of quicker, easier recipes. I've made a few already and bookmarked MANY more dishes I can't wait to try. 

First up: this simple spice rubbed pork chop. I halved the recipe to feed 2, you can easily double it to feed 4.

Spice Rub
3/4 tsp Brown Sugar
1/2 tsp Coriander
1/2 tsp Ginger
1/4 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Pepper
1/8 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Cayenne

• Rub 3/4 to 1 inch thick boneless pork chops with the spice rub
• In a nonstick skillet heat some oil on medium. Cook pork chops about 5 minutes on each side. The brown sugar in the rub will burn if the heat is too high, be careful. 
• Once the chops reach 145-150 degrees remove from pan and cover with aluminum foil while you prepare the relish. Wipe the skillet with paper towels.

Pineapple Relish

1 cup Pineapple pieces

1 Tbs Brown Sugar

1 Tbs Lime Juice

1 Tbs Cilantro

• Add the pineapple, brown sugar and lime juice to the skillet. Heat on high for 1 minute. 
• Remove from heat and stir in cilantro. 

My wife said it was one of the best pork chops she's ever had and she can't wait for me to make it again. 

Albondigas

Mexican Meatballs in a Chipotle Tomato Sauce over Rice. It's a little bit like Mexican Spaghetti and Meatballs. If you like Albondigas Soup you'll like this spicier, tomato-ier cousin. We make it a lot, it's one of our favorites. I picked this dish up from an episode of Everyday Food on PBS a few years back and have tweaked it over time.

Meatballs:

1 Medium     Zucchini (Grated, Liquid squeezed out)

1 Medium     Yellow Onion (Grated, Liquid Squeezed out)

1/2 tsp         Cumin

1/4 tsp         Coriander

1/4 cup        Bread Crumbs (plain)

1                 Egg

1-1 1/2 Lbs  Ground Pork

Salt & Pepper

• First, grate a Zucchini and an Onion on the big holes of a cheese grater. Using a clean towel, cheese cloth, or paper towels squeeze out as much liquid as you can. 
• Lightly beat an egg in a mixing bowl. Add pork, zucchini, onion, bread crumbs and all the seasonings and combine until mixed. 
• Form mixture into 16 equally sized meatballs. Place meatballs on a baking sheet as you go.
• Put the meat balls into the freezer for 15 minutes. This will help keep them from falling apart and will promote browning in the pan.

Once they're in the freezer it time to make the sauce. It's super simple.

Sauce: 

1 28oz Can   Whole Peeled Tomatoes 

1-2              Chipotle Peppers OR 1-2 Tbs  Chipotle Tabasco Sauce 

Salt & Pepper

Either of these work well. The peppers give more heat, the tabasco gives more flavor. 

• Add tomatoes (just the whole tomatoes, not the juice they're packed in) and the chipotle to a food processor. Pulse until smooth. Season with Salt & Pepper

 Start heating a small amount of oil in a large skillet on Med-High. After the 15 minutes remove the meatballs from the freezer and cook them until they are well browned all over. Pour the sauce over the meatballs and bring to a simmer. Cover and let simmer for 30 minutes. Remove the lid and let simmer 5 more minutes. 

After simmering

Serve over White Rice and top with Cilantro. (Don't skip the cilantro!) 

Rojo, Blanco y Verde

Hecho en mi cocina!
Also check out my Enchiladas Verdes and Crunchy Beef Tacos!