I always get excited when Secret Recipe Club time comes back around. I am excited to find new blogs and check out their recipes, I am excited to find that one that calls my name, and I am so excited/nervous when I post the recipe. I always hope that the original author with like what I have done, be it copy their recipe or add my own twists.
This month I was assigned The Spiffy Cookie. First of all I love the design of Erin's blog. I wish mine looked half as good!! Secondly she has a serious amount of sweet treats!! It was hard not to choose something along those lines with so much yumminess to choose from. But Kevin and I have been trying to lose a few pounds so I knew I needed to try and go to the healthier side.
It took me quite some time to pick out what I wanted to try. There were so many great dishes to choose from. But we have kind of been on a pork kick lately so when I saw her Pork Loin Chops with Avocado Mango Salsa I was hooked! I Knew it was something we would both enjoy.
We have been buying a lot of our meat at Costco lately and we ran across these fabulous pork loin chops. Most of them are almost 2 inches thick!! Needless to say I was super excited to get these bad boys cooking. I couldn't find any ripe mangos so I decided to take a little turn and do pineapple. I have done pineapple salsa before in my Fish and White Bean Tostadas with Pineapple Avocado Salsa, but I decided to go beyond that. I have been wanting to grill lately...I mean grill everything! So I jumped at my chance and decided to throw some pineapple on that bad boy and grill 'er up! Also we like things on the spicy side so I decided to go with my Pico de Gallo recipe and throw in the pineapple avocado twist. It really doesn't end up being super spicy with the pineapple thrown in, but if you are not a heat lover you can always bump down the amount of jalapenos.
I broke out my cast iron skillet so I could sear the chops and then put them in the oven. Have I mentioned I love my cast iron skillet? It is a true love affair I am serious. Got a nice sear on those cops and tucked them into the oven to finish. Let them rest a bit and then topped them with this wonderful sweet/heat salsa. It was the perfect compliment to the pork. We both loved them!! Plus we had salsa left over for ship the next day!!
Get your marinade all mixed up and then coat each chop well.
Then wrap them in some cling wrap nice and tight and let them sit for at least 20 minutes.
While they are resting get some nice grill marks on those pineapple rings and when you are done you will have a wonderful dish that tantalizes your tastebuds!!
Pork Loin Chops with Spicy Grilled Pineapple Avocado Salsa
For the chops:
4 thick cut boneless pork loin chops
1/4 cup fresh cilantro, chopped (a good handful)
2 cloves garlic, chopped
1/4 cup olive oil, plus 2 tablespoons for cooking
Salt and pepper
For the salsa:
1 can of pineapple rings, drained1/2 red onion, chopped
1 avocado, pitted and diced
3 jalapenos, ribs and seeds removed and finely chopped (can use less if you don't want it spicy or use Fresno peppers)
Zest from 1 lime, and juice from 2 limes
1/4 cup fresh cilantro leaves (a good handful), chopped
Salt to taste
In a small bowl, combine the cilantro, garlic, olive oil, salt, and pepper. Place the chops in mixture and make sure each is completely coated. Wrap each chop in cling wrap, adding any left over mixture to each chop. Wrap tightly and allow them to marinade on the counter for at least 20 minutes.
Heat your grill to medium high. Drain the pineapple rings and place them on the grill. Grill until you have nice char marks on both sides. Remove to a plate and allow to cool a bit. Once cooled dice them and combine with the other salsa ingredients. Place in the refrigerator to allow the flavors to meld.
Preheat the oven to 425 degrees F.
Heat 2 tablespoons of olive oil in an oven proof skillet (preferably cast iron) until it is smoking hot. Scrape the cilantro/garlic mixture off of the chops to allow a good sear and place them in the hot skillet. Do not move the meat, allow it to sear for 3 to 4 minutes per side. Place the skillet in the oven and bake for about 10 minutes, or until a meat thermometer reads 135 F. Remove from the oven and allow to rest for 5 to 10 minutes.
Top each chop with salsa.