This evening we made Sweet and Spicy Pineapple Pork which was certainly easy. The pork chops (nearer an inch thick than the 1 1/2″ thick chops called for in the recipe) were seared in a hot pan in olive oil, with salt and pepper, then put in the oven for 10 minutes to finish cooking. They rested for a while under a foil tent before serving. A little more oil was added to the pan to cook the red onion, red pepper, jalapeño and garlic. Once the vegetables had wilted, tinned pineapple chunks and chicken stock were added and simmered for a few minutes. Chopped parsley was stirred into the sauce just before serving. We served the chops and sauce with rice, rather than sweet rolls which was the other side dish option.
The food was pretty tasty, and it was colourful which is always good. The pork was very succulent and pleasant, although it seemed to be quite a hefty lump of meat. The sweet and spicy pineapple sauce was very delicate and understated, not at all like the sweet and sour dish I was expecting. I was a little disappointed in the dinner, I think because I was imagining that we were going to be eating Chinese style sweet and sour. The others really enjoyed it though, presumably because they weren’t judging the meal against an invisible ideal. Now I have an enormous craving for some good Chinese food.
Anyway tomorrow we will be dining on Chili-Spiced Grilled Halibut with Grilled-Corn Saucy Salsa. We are trying to figure out how to spend the day tomorrow- the weather forecast seems to be ruling out the zoo or any outdoor activities. I’m sure we’ll figure something out. I’m still feeling a little fuggy. I woke up at 3am in the chair in Baby N’s room, fully dressed, after falling asleep nursing her at about 10.30pm. Oops. It was a bit like being hungover, minus the fun and alcohol.