Wednesday, July 10, 2013

Firecracker Pork Chops with Fresh Pineapple, Kiwi, and Red Pepper Salsa

Did you all have a happy and safe holiday?

Did anyone else see these fireworks? My town always puts on a fantastic fireworks display and I always love seeing the shaped fireworks like this star one. 

...and this heart one...

...and the allusive smiley face firework!

I have only seen the smiley face a few times. I have also seen many failed smiley face fireworks. HOW DO THEY DO THAT!?!?!? Fireworks are always an amazing sight to see like once a year. It's nice to just stop for a half an hour and just be amazed by them.

You know what else is nice to just stop and eat during grilling season?

Firecracker Pork Chops with Fresh Pineapple, Kiwi, and Red Pepper Salsa! I'm not a huge fan of pork chops but these are darn tasty. One of those recipes that I had to stop eating just comment on how good they were. These are especially good paired with the salsa. This salsa recipe features my new secret to spicy salsa. Instead of covering my hands and lemon-ing them after handling jalapenos, I just add a squirt of Sririacha instead! A perfect combo for these hot and humid summer nights. Don't forget ice cream for dessert!

Firecracker Pork Chops with Fresh Pineapple, Kiwi, and Red Pepper Salsa

For the Pork Chops:
4 boneless pork chops, 3/4 - 1 inch thick (1-1.5 lbs)
1/4 cup soy sauce
1 Tb. sriracha hot sauce
3 Tb. honey

For the Salsa:
1 cup fresh diced pineapple
1 cup diced red bell pepper
1 cup diced kiwi (about 4)
1/4 cup diced red onion
2 Tb. chopped cilantro
1 Tb. olive oil
1/2 tsp. sriracha hot sauce

Salt and Pepper

Pour the soy sauce, hot sauce, and honey in a large zip bag. Shake to mix, then add the pork chops. Marinate for at least thirty minutes.

Preheat the grill to high heat.

For the pineapple salsa, mix all ingredients in a medium bowl and toss. Salt and pepper to taste. Refrigerate until ready to serve.

Once the grill is hot, grill the pork chops for 3-4 minutes per side. You want the pork chops to be slightly pink or just barely cook through, but not dry.

Cover the chops with foil and allow them to rest at least 5 minutes before serving.

Serve warm with fresh salsa piled over the top.

1 comment:

  1. These look colorful and delicious. I love using sriracha too. Good call. Especially with the cilantro. YUM!
    Renee - Kudos Kitchen