Last night we had a fun evening with some new friends, Joe & Kristin, who spent the summer in the Minneapolis area while he served our church as an intern. We will all be sad to see them leave next week.
Dinner began as a random collection of things that I had on hand and turned out very yummy. Besides a leftover tossed salad with Mom’s homemade ranch dressing and amazing mashed potatoes with sour cream and butter and buttermilk and herbs that Kristin helped me make, we had pork chops with a pineapple salsa. I got the idea for the end result from various recipes in Joy of Cooking, and borrowed here and there.
Dried the chops with a paper towel and rubbed them lightly with a mixture of flour, cinnamon, cumin, cayenne pepper, allspice, and cloves. (I think that was it…) I baked them for awhile to seal the outsides and then glazed them on each side during the end of baking with a glaze made from crushed drained pineapple (about 1/2 c.), brown sugar (about 2/3 c.), and fresh grated ginger (about 2 tsp.).
I had most of a can of pineapple tidbits and their juice leftover so I drained off most of the juice, chopped two small tomatoes to match the size of the pineapple, chopped about half a small onion very tiny, and about 3 jalepenos even tinier, throwing in about 2 tsp. of their juice besides. Then I added fresh grated ginger, lots of lime juice, salt, and fresh chopped parsley and oregano. Once again, I think that was it. Voila! Pineapple salsa! We had that as a garnish for the pork chops.
Definitely a do-0ver. The rest of the pork’s going in the oven tonight after marinating all day in the saved pineapple juice, the same spices as last night plus some fennel seed, a dash of white vinegar and a dash of soy sauce. Hopefully it’ll be just as good cooked down slowly and served over rice.