1/2 cup hickory-flavored barbecue sauce
4 bone-in, center-cut lean pork chops, about 1 1/2 pounds total
1/3 of a fresh pineapple, chopped in 1/2-inch pieces, about 2 cups
1/4 cup chopped scallions
1/4 cup chopped red pepper, 1/4 inch pieces
pinch red pepper flakes or to taste
2 tablespoons chopped cilantro
Preheat broiler or grill. Coat the broiler pan and rack or grill rack
with cooking spray. Or line the broiler pan with foil, and coat only
the rack with spray.
Spread the sauce evenly all over the chops. Place them on the prepared
broiler rack. Broil for 5 to 6 minutes on each side, basting
occasionally, or until the chops are cooked through to an internal
temperature of 145 to 150 degrees. (They will continue cooking after
they come out of the oven).
While the chops cook, make the salsa. Combine the pineapple,
scallions, red pepper, pepper flakes and chopped cilantro. Let the
mixture sit at room temperature so the flavors meld while the pork
cooks, which helps the flavors meld and blossom.
Makes 4 servings.
Calories 240, Fat 8 g, Carbs 15 g, Sodium 474 mg, Fiber 1 g.
--
"If you don't have passion then it's just a job,"
"That's the difference between a cook and a chef. A chef never stops
thinking about food."
Chef Lynn Crawford
------------------------------------
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