"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pan Roasted Pork Chops with Sweet Potatoes and Pineapple Salsa Recipe

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This recipe for Pan Roasted Pork Chops with Sweet Potatoes and Pineapple Salsa, by , is from CulinArt, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John Gonzales

Category:
Category:

Ingredients:  
Ingredients:  
12 5 oz pork center loin chop
2 tablespoons cajun seasoning or to taste
to taste salt and pepper
for the marinade
cup pineapple juice
1 fluid ounce oil
6 cloves garlic -- minced fine
2 ounces lime juice -- fresh
for the sweet potatoes
6 each sweet potatoes cut into wedges
1 each onion julienned
1 ounce oil
2 teaspoons ground cumin or to taste
to taste salt and pepper
for the Salsa
1 pound pineapple peeled and diced
1 each red onion diced
1 each red bell pepper diced
1 each jalapeno chile pepper seeded and diced fine
2 tablespoons fresh cilantro chopped
cup fresh lime juice

Directions:
Directions:
Marinate pork chops in pineapple juice, garlic, oil, and lime juice for 1 to 2 hours (see note). Drain and
discard marinade.
Meanwhile toss sweet potatoes with the onion and 1 ounce of oil, season with salt, pepper and cumin, place
in shallow hotel pan, pour on enough chicken broth to not quite cover and bake in oven 20 - 30 minutes or
until potatoes are cooked. Cover and keep hot (over 140 degrees) until needed.
Combine all ingredients for the salsa and set aside until needed.
Season pork chops with salt, pepper and cajun seasoning, blacken chops in hot pan, finish cooking pork
chops in oven until done (over 155 degrees internal temperature for 15 seconds). Arrange chops over sweet
potatoes and garnish with some of the salsa, serve the rest of the salsa on the side.
Serving Ideas: Serve each pork chop with some of the sweet potato casserole and extra sauce and/or
salsa.
Complete the meal with a green vegetable.
NOTES: Do not marinate pork (or any meat) in pineapple juice for more than 2 hours, as the juice can
completely break down the fibers in the meat.

Number Of Servings:
Number Of Servings:
12

 

 

 

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