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Рецепт Pork Chops with Grilled Pineapple Salsa and Poblano-Cilantro Rice
by Danielle Pallaske

Pork Chops with Grilled Pineapple Salsa and Poblano-Cilantro Rice

Served here with pork chops, this salsa can be served over some pork tenderloin, chicken, fish or just with some tortilla chips. The poblano-cilantro rice as the side dish will make you very happy indeed and you'll never want to make that red gloppy "Spanish Rice" again (or even ever).
Enjoy!

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  Мексика Mexican
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Wine and Drink Pairings: A cold beer with a lime

Ингредиенты

  • For the pork and salsa:
  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 tablespoon plus 2 teaspoons fresh lime juice, divided
  • 4 (1/2-inch-thick) slices pineapple
  • 1 medium red onion, cut into 1/2-inch-thick slices
  • 1 tablespoon minced jalapeño pepper
  • For the rice:
  • 1 tablespoon plus 1 1/2 teaspoons vegetable oil
  • 1/2 cup chopped white onions
  • 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
  • 2 teaspoons chopped garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
  • 1/4 cup roughly chopped fresh parsley leaves
  • 1 3/4 cups chicken stock
  • 1 cup long-grain white rice

Инструкции

  1. For the pork and salsa:
  2. Combine pork and 1 tablespoon juice; let stand 10 minutes.
  3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt.
  4. For the rice:
  5. In a medium saucepan, heat 1 1/2 teaspoons of the oil over medium-high heat. Add the onions and chiles and cook, stirring, for 3 minutes. Add the garlic, cumin, salt, cilantro and parsley, and cook, stirring, for 30 seconds. Remove from the heat and transfer to a blender with 1/2 cup of the stock. Process on high speed until smooth.
  6. Heat the remaining tablespoon of oil in the pan over medium heat. Add the rice and cook, stirring, until translucent, 1 to 2 minutes. Add the puree and cook, stirring, to evaporate most of the liquid, about 2 minutes. Add the remaining stock, stir and cover, and lower the heat to medium-low. Simmer without stirring, until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Remove from the heat and let sit without stirring for 10 to 15 minutes. Fluff with a fork and serve, garnished with additional cilantro.