Brazilian Pork Chops with Pineapple Salsa
Pork chops seasoned with a Brazilian spice mix and fresh herbs are paired with a delectable pineapple and bell pepper salsa in this quick and easy weeknight dinner.
Servings
Produce
Garlic (Organic)
2 1 Clove
Red Onion (Organic)
1/2 0.25 Whole
Red Bell Pepper (Organic)
5 2.5 oz
Green onion
2 1 oz
Jalapeno Pepper (Organic)
1 0.5 Whole
Cilantro (Organic)
1/2 0.25 oz
Thyme
1/4 0.125 oz
Rosemary
1/8 0.065 oz
Protein & more
Louisiana Long Grain Rice
1 0.5 cup
Diced Pineapple
1 0.5 cup
Kalamata olives
2 1 oz
Capers
1 0.5 tablespoon
Pork chops, boneless
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Coriander powder
1 0.5 teaspoon
Turmeric, ground
1 0.5 teaspoon
Granulated Garlic
1/2 0.25 teaspoon
Black pepper
1/4 0.125 teaspoon
Cayenne powder
1/8 0.065 teaspoon
Prep ahead (optional)
a. Finely dice red onion and red bell pepper. b. Deseed japaleno as desired, mince. c. Thinly slice green onion. d. Mince garlic, thyme, rosemary and cilantro.
Instructions
1
Marinate the pork:
a. In a small bowl, mix together the garlic (mince), thyme (mince), rosemary (mince), Brazilian spice mix and 1 tbsp olive oil.
b. Season pork chops with ½ tsp salt. Rub the mixture on to the pork. Set aside to marinate for 30 minutes.
2
Cook the rice:
a. In medium saucepan over medium-high heat, add 2 cups water (1 cup for 2-person portion) and ¼ tsp salt. Bring a boil.
b. Add long-grain rice; stir immediately. Cover, reduce heat to low, and cook about 15 minutes, or until tender.
3
Meanwhile, cook the pork:
a. Heat 1 tbsp olive oil on a griddle. Add the pork chops. Cook for 4 minutes and flip over.
b. Continue cooking on the other side for 3-5 minutes or until the pork is cooked through (the internal temperature should register at 145°).
c. Set aside to rest for 5 minutes while you assemble the salsa.
4
Assemble salsa:
a. In a bowl, mix together the red onion (finely dice), red bell pepper, finely dice), jalapeno (Optional; deseed as desired, mince), green onion (thinly sliced), cilantro (mince), diced pineapple (rough chop if pieces are large), capers, kalamata olives (slice) and ½ tsp salt. Toss to combine well.
5
Serve:
a. Divide rice into plates. Add a pork chop over the rice and top with pineapple salsa. Enjoy!
Chef's notes
If pork is not your preferred protein, you can make this meal with chicken or cod.
This recipe has been adapted from Cuisine at Home
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA