Sunday, May 13, 2012

Adobo Pork Chops with Pineapple Salsa

Sun was shining and the grilled beckoned. The sun woke me up chipper and the plan for the week was made: 
  • Adobo Pork Chops with Pineapple Salsa and Black Beans with Rice
  • Grilled Chicken Greek Pitas
  • Caprese BLTs 
Lists were completed and groceries collected. The warmth drove me to char-grilled flavor and crunchy vegetable bite. 

The pork marinade started with canned chipotle chilis with adobo sauce. One of my favorite things in cans. The spice is subtly burned my fingertips, building anticipation for the meal to come.

The chipotle chilis made friends with cider vinegar, garlic, oregano, S&P.

Marinade meets meat and the two partied together all afternoon.

Fun and fresh salsa was prepared, the sweetness would cool the chipotle chili, surely.

Pineapple, green onions, tomatoes, jalapeno, cilantro and lime juice. What a colorful bowlful.

Marinaded pork hit the grill on medium, direct heat. Approx. 6 minutes per side.

The sun set on my third-floor kitchen, light too beautiful to capture.

Cuban black beans and leftover brown rice set the stage. Fresh, fruity and spiced. Tasting the summer to come.

Adobo Pork Chops with Pineapple Salsa
Interpreted from Weber's Big Book of Grilling
For the Marinade:
2 tablespoon apple cider vinegar
2 chipotle chilis in adobo sauce
1 tablespoon adobo sauce (from the canned chilis)
1 teaspoon minced garlic
1 teaspoon dried oregano

4 bone-in pork chops, 1-inch thick

For the Salsa:
2 1/2 cups diced pineapple
1 1/2 cups diced tomato
2 green onions
1 jalapeno pepper
2 tablespoon chopped cilantro
2 tablespoon fresh lime juice

Combine marinade ingredients and brush on both sides of meat. Marinade four to eight hours. Combine salsa ingredients.

Grill room-temp chops over direct, medium heat until juices run clear, about 12 minutes. Remove from grill and allow to rest. Serve warm with salsa, over black beans and brown rice

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