Tuesday, May 10, 2011

Everyday Food: Pork and Pineapple

Skillet-Seared Pork Chops w/Pineapple Salsa

You gotta love Martha Stewart, and you gotta love her magazine, Everyday Food. There is never a dull recipe! Not only is the mag full of delicious dishes, tips and tricks, it always features an exclusive week of dinners, complete with a shopping list so you wont have to keep running back and forth to the store throughout the week! I have to thank my friend Angela of This American Locavore for turning me on to Martha's mag.

I spotted a great recipe in an older issue and decided to give it a try. Pork Chops are a regular in our house and this was a great way to add a little something different to our old favorite.

Emma helped me make the Pineapple Salsa by combining all of the ingredients and being the official taste tester!

- 1 cup of pineapple chunks we had a small can on hand so we used those
- 1/2 small red onion, halved and thinly sliced Emma prefers diced so we have a combo of sliced and diced
- 1 tablespoon of honey
- 1/4 cup fresh cilantro, chopped
- salt and pepper

You can had 1/2 of a chile pepper if you want to kick it up. We did not.

Once the salsa was ready to go, I browned the chops. Martha's recipe calls for flour for browning, but I found that it wasn't needed to achieve beautifully brown chops. I cooked our chops in EVOO (extra virgin olive oil), and seasoned them with Season All and Lemon Pepper. You can substitute salt and pepper or any of your favorite pork seasonings. While the chops were cooking I made a side of white rice. I placed the cooked chops on a platter, topped them with our salsa, and added some reserved chopped cilantro and butter to the rice, fluffed with a fork, and dinner was served.

Have you tried any delicious new recipes lately?


  1. That looks so good! I just started getting Everyday Food and I really like it too. =)

  2. That's great! I'm already looking forward to the next issue. I happen to have a green cabbage on hand, so I think the next thing I will be trying the cabbage recipe from this month's issue.