I love food. Going to the grocery store is almost a religious experience for me. When standing in the meat section, I can often be found with my arms outstretched, spinning around in a circle like a kid hopped up on Captain Crunch in amazement at all the delectable treats that surround me.
But I’ll be honest – my foods choices are boring as hell. I pretty much eat the same thing, or a slight variation of it, every day of the week. Adding honey or brown sugar to my oatmeal is like venturing into a brave new world for me, so I set out to change this with the help of my friend Leigh Peele.
She’s put together a great series of cookbooks that offer a wide variety of great tasting, healthy recipes, ranging from 10 minute quick and easy meals, unique protein powder recipes, vegan/vegetarian and a whole lot more. I know that I’m not the only one whose dietary intake could use a kick in the butt cheeks from a variety standpoint, so I wanted to bring you along with me on this fantastic voyage.
Every other Wednesday, I’ll be posting a new recipe from one of Leigh’s cookbooks to give you a sampling of the goodies from all of the different flavors that she’s offering. My feedback will be honest and true, as my pallet is quick to let me know if a food isn’t all that and a bag of potatoe chips.
Enough of the jibba jabba – time to move on to our first recipe: Porky Pineapple
1 8-oz can of pineapple circles, drained (save juice)
454 g or 1 pound of pork chops, boneless, fat trimmed
1 teaspoon ginger powder
1/4 teaspoon salt
1/4 teaspoon pepper
1. Add pineapple, 1 tablespoon of pineapple juice, and ginger together in a bowl
2. Sprinkle salt and paper (or seasoning of your choice) on both sides of chops.
3. Coat a large skillet with cooking spray. Set at medium-heat and add chops once hot. Cook each side for 4 minutes.
4. Add pineapple juice that is remaning and cook for 2 minutes. Turn and cook for 1 more minute.
5. Top with pineapple (optional: grill it for 3 minutes per side on medium-heat beforehand).
Yields 4 servings:
1 serving = 189.5 calories
24.75 grams Protein
6 grams Fat
7.25 grams Carbs
0.5 grams Fiber
99 grams Protein
24 grams Fat
30 grams Carbs
2 grams Fiber
This recipe was the bomb! I normally just eat my pork pan-grilled and seasoned to keep it simple as possible, but I choose this specific one for several reasons:
1. I wanted to make something quick before I went to work.
2. I already bought some pork chops the night before.
3. I’ve never pineapple before (insert shock and awe here).
The mixture of sweet, juicy pineapple and warm meat, for lack of a more refined food critic description, will explode in your mouth like a bomb filled love, respect, and everything that is delicious in the universe. The pork is already tender because of the pan cooking, but by cooking it in the pineapple juice it becomes even more so. Due to my manly appetite, I could’ve eaten at least 2 full servings of this…and will do so next time.
I give this recipe 2 thumbs up, and that’s only because I haven’t figured out how to grow more hands yet.
That’s it for today. If you too have found yourself stuck in a cooking rut, you owe it to yourself to diversify your stomach’s ecosystem and check out at least one of these excellent book. The food is delicious, the layout is top notch, and for less than $10 you’ll be providing yourself with a months worth of yum yum for your tum tum. Check out the books that she has to offer by clicking this link.
Affiliate note: If you purchase any of her cookbooks by clicking the links on this page, I’ll get a small portion of the sale, but this in no way biases my review. I’ll never promote something on this site that I haven’t used personally or that I don’t think will be a great benefit to you all. That is my promise to you, and if you ever see me slipping on it PLEASE be sure to shamefully call me out on it.