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. 

Spaghetti al Limone

Time for another easy, yet impressive, delicious weeknight pasta dish. All you'll need to make this dish is a few simple ingredients and a little trick. This is the first time I've tried this recipe and it came out really good. This is definitely going to be something we make often from now on. 

As usual this recipe comes from America's Test Kitchen. Click here to watch the video recipe. I love their show, books and sites and so should you!

If you like this recipe definitely check out my Pesto Alla Trapanese post, also from ATK.

Sic Parvis Magna - Greatness from small beginnings

• Zest and juice 1-2 lemons, mince 1 medium shallot and grate 1 oz of Parmigiano Reggiano (about 1/2 cup grated). You can do this as you bring the water to a boil and/or as the pasta cooks.
• Boil 4 quarts of water, seasoned with 1 TB Salt. Don't over salt the water. Boil 1 LB of Pasta according to box directions. I prefer thin spaghetti.
• Before you drain the pasta reserve 1 1/2 cups of the pasta cooking water AND at least a 1/4 more for later. This starchy pasta water is an important ingredient, don't skip this step!
• Return empty pot to stove on medium heat. Add 1 TB Olive Oil and 1 minced Shallot. Cook for 2 minutes; stir occasionally. 
• Pour in the 1 1/2 cups reserved pasta water and 1/4 Cup Heavy Cream. Simmer for 2 minutes. Make sure you use cream and NOT half and half or milk. The cream balances the lemons acidity and helps coat the pasta.
• TURN OFF THE HEAT. Quickly add your cooked pasta, 3 Tbs Olive Oil, 2 Tsp Lemon Zest, 1/4 Cup Lemon Juice, 1 Oz Parmigiano Reggiano and 1/2 Tsp Black Pepper. Toss to combine, then cover and let sit for 2 minutes. 
• Add up to an additional 1/4 cup of pasta water if you want a thinner sauce. Add Salt & Pepper to taste. Top with chopped fresh basil and some more grated parmigiano. Serve immediately with bread. 

Quick. Easy. Delicious.

For another great pasta dish check out my Pesto Alla Trapanese post, also from America's Test Kitchen.

More great pasta recipes from America's Test Kitchen.