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Recipe of the Month: Pork Chops and Pineapple Rice Pilaf

by UpClose Publications August 2, 2011
written by UpClose Publications August 2, 2011

pork chops and ricePork Chops

In a large plastic zipper bag or marinating dish, place 6 boneless pork chops.

In a small bowl combine:

  • 1/2 cup maple syrup

  • 1/4 cup apple cider vinegar

  • 2 teaspoons minced garlic

  • 2 teaspoons instant coffee granules

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon red pepper flakes (optional)

Mix thoroughly and add 1/4 cup of the marinade/sauce to the pork chops. Let marinate overnight or for a minimum of 4 hours in the refrigerator. Keep remaining sauce refrigerated in an airtight container until ready to serve.

Grilling Directions: Pre-heat grill to medium high heat. Grill chops 8 to 10 minutes per side or until internal temperature reaches 160 degrees.

Stove Top Directions: Spray skillet with non-stick coating and place over medium-high heat. Cook pork chops 8 to 10 minutes per side or until internal temperature of chops reach 160 degrees.

Heat remaining sauce on the stove top or in the microwave and serve with the chops.

Pineapple Rice Pilaf

Prepare 3 cups of rice pilaf according to boxed directions.

Add:

  • 1 cup pineapple tidbits with juice

  • 1/2 cup frozen peas

  • 1/2 cup diced white onion

  • 3 teaspoons minced garlic

Microwave or cook stove top until heated through.

Brought to you by Super Suppers Gilbert and Mrs. K’s Cafe and Gift Boutique. For more information, call (480) 813-1600. Visit the Web sites at www.supersuppersgilbert.com andwww.mrskscafe.com.


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