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

from A Spicy Perspective

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.

Pineapple Chorizo Burgers

I heart CHORIZO

I could live off of AVOCADO

Who doesn't love PINEAPPLE?

Everything should be covered in PICO DE GALLO

PRETZEL ROLLS?...enough said...

Why hellooooooo Pineapple Chorizo Burger!

...shhhhh, I think it heard me talking about it...

Anyway, I found this recipe before I started blogging and I knew I would have to make it when i got my act together to buy pineapple and Chorizo. Now, I can't stop. Happy Hubs opened the refrigerator door and asked, "Now, what is THAT Chorizo for?" He loves it but gets confused by how it keeps appearing when he knows I just used it in something else.

...magically reappearing Chorizo? It's like someone's been reading my diary...

STAY ON COURSE SARAH! I unfortunately do not have a grill yet...sad face... But someday I will and I plan to grill the burgers, buns, and pineapple when that day comes. Therefore, I am giving you the original recipe that Sommer put on her blog without any alterations.

Pineapple Chorizo Burgers

from A Spicy Perspective

½ lb. chorizo
1 ¼ lbs. ground pork
1 garlic clove, minced
2 tsp. Worcestershire sauce
¾ tsp. salt
½ tsp. dried thyme
½ tsp. dried oregano
1 ripe avocado, thinly sliced
Prepared fresh pineapple
Store-bought Pico de Gallo (I used Caputo's pico de gallo)
4-6 soft sandwich rolls (I used pretzel rolls)

I like to save time on this recipe by buying pre-made fresh salsa and pre-cut fresh pineapple! If you want to make your own salsa and trim your own pineapple–knock yourself out!

1. Preheat the grill to high heat. In a large bowl, combine the chorizo, pork, garlic, Worcestershire, salt, thyme and oregano. Work the chorizo through pork mixture. Divide the mixture into 4-6 portions, then shape it into patties.

2. Carefully slice the pineapple into ½ inch rounds.

3. Grill the patties 3 minutes per side for six, or 5 minutes per side for four patties. Next, grill the pineapple slices for 2 minutes per side. Toast the buns on the grill for 1 minute.

 

4. Remove the avocado from the peel, then slice 1/4 inch thick.

To assemble: place the patty on the bottom bun, followed by the pineapple, avocado slices, and the Pico on top. Cover with the bun and enjoy!

...stay tuned for the Not Fried Pickle recipe...