I feel as if I blinked and the next thing I knew, October was over. It’s now mid-November and I feel as if I have yet to sit down in the past month and a half! My calendar has had something on it almost every day of the week. I’m not complaining. Each and every event has been fun, but I feel as if this past weekend I hit a brick wall. I was exhausted and at one point I think my body told me I needed to sit and rest.
So instead of going out on Saturday, I opted for a nice night in with my boyfriend. We ended up watching football and cooking dinner. I consider myself lucky because my boyfriend not only loves to cook, but he is really good at it. So you can imagine how excited I was when he offered to cook for me.
He made pork chops with fresh Mango/Pineapple Salsa paired with veggies (sweet potatoes, baby carrots and yellow onion). It was to die for!
I asked him to share his secret with all of you:
2-Center Cut Boneless Pork Chops
1- medium sweet potato
1/2 small bag of baby carrots
Dry rub of your choice (I used Big Bob Gibson’s Dry Rub)
Salt and Pepper
Extra Virgin Olive Oil
Small Container of “Whole Foods” Mango/Pineapple Salsa
Tbsp of Olive Oil in small baking dish to coat pan
Rough chop onion and sweet potato
Place all veggies in baking dish and coat with olive oil, salt and pepper
Bake at 400 for 12-15 minutes
Coat chops with a few splashes of balsamic vinegar
Season chops with rub on both sides
Sear pork chops in oven safe saute pan over med high heat for 3-4 minutes a side (depends on the thickness of the chops)
Place in the oven with veggies at 400 degree oven for 7-12 minutes. Again it depends on the thickness of the chops. Do the poke test if not sure. Medium will have a little softness and well/well done with be stiff to the touch.