Hello my friends! I’m hopeful you had the chance to poke around the “About Me” section to understand why I am entering the blogging world. I’m excited to start sharing my balanced lifestyle. I’ll need to figure out what makes sense as to how often I share updates, but expect to hear about a variety of healthy (saint) and indulgent (sinner) meals cooked at home and enjoyed out as well as some tidbits about my workout adventures.
Let me begin with a saint meal I made last week. The last few weeks have been more about saint meals than sinner ones as the boyfriend, Bryan, and I gear up for our trip to VEGAS BABY! We are figuring there will be plenty of sinner meals to be had including many a buffet and breakfast at Hash House a go go (Who’s been before?) where I plan to take on a Snickers pancake larger than the size of my head. Getting back on track here, I want to share a PorkBeInspired recipe I found a while back in a magazine at my dentist’s office for Chili-Rubbed Pork Chops with Grilled Pineapple Salsa. It looked so good that I tore it out to take home (unthinkable I know.) The recipe is perfect for spring and summer when all you want to do is fire up the grill. Between 15 minutes of prep time and around 20 of cooking, you will come out the other side with one healthy, tasty, and a tad spicy meal! My apologies for the lack of photo shoot along the way. I’ll get the hang of this! I hope you will enjoy this great pork recipe.
- 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
- 1 tablespoon chili powder
- 1 1/2 tablespoons light brown sugar, packed
- 3/4 teaspoon garlic powder
- 3/4 teaspoon onion powder
- 1/2 teaspoon salt
- 3 slices pineapple, cut crosswise about 1/2-inch thick, trimmed OR 3 slices canned pineapple,drained
- 1 jalapeno pepper, halved lengthwise, seeds and veins removed
- 1 tablespoon lime juice salt , to taste
- In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
- Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 145 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
- Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
Pair these chops with a nice summer veggie like steamed squash and zucchini and a rice mixture. For this particular meal, Bryan and I went with creamed spinach and loaded sweet potatoes. Just get those veggies in!