I pulled the car to a halt in front of the mailboxes. With half my body out the window, I hoisted the usual haul of catalogs, coupons and bills onto my lap. Methodically, I sifted through the stack on the very, off-chance that there would be something unexpected in the pile.
Caught between a Pottery Barn catalog and a Pottery Barn Teen catalog (Note to PB: Give it a rest already….), lay a small square envelope with handwritten script for the addresses. After shooing the boys out of the car and telling them they could walk up the driveway if they were that impatient, I slid my finger under the envelope flap and pulled out the floral embellished card. Upon opening it, I was treated to a heartfelt thank-you from a friend. Her words truly made my day, my month, my year.
I immediately felt the need to “reply” back. To thank her for her thank you as we do in the world of email. But with a handwritten and postal service delivered note, there isn’t that option. Instead, her words were like a gift…given to me…without expecting anything in return.
I’m not a good gift giver…at least not tangible gifts. I know I’ve mentioned this to you before but it’s true. I still cringe when I think about the batik shorts outfit I gave my sister for Christmas one year. I overthink the gift.
The same is true for thanking people. What should I get them? What would be appropriate? Will they like it? Does the gift seem trivial compared to what they’ve done for me…my family?
As I roll toward the end of the school year in a tumbleweed of chaos, I have managed to carve out some time to consider how much I have to be thankful for. How much generosity has been bestowed upon me, my children, my family. And again, feeling inadequate on how to properly give thanks, I decided that perhaps a handwritten note would be best.
- Pork Be inspired branded Apron
- Pork Be inspired Brochure
- Digital Meat Thermometer
- Cuisinart CCJ-100 Citrus Pro Juicer
- Vacu Vin Pineapple Slicer
- Norpro Grip-Ez Jalapeno Pepper Corer
- Cuisinart Grill Pan (I’m most excited about this!)
- Dry Ingredients (Salt, Light Brown Sugar, Garlic Powder, Onion Powder, Chili Powder)
Chili-Rubbed Pork Chops and Pineapple Salsa
Adapted a bit from the National Pork Board’s recipe
My family LOVED these pork chops. I changed the salsa recipe from the original one I’ve linked to above because I didn’t have the time or the inclination to grill pineapple and jalapeno but I can’t imagine that I missed much. The only negative part about making these was that I didn’t make nearly enough! I think this dry rub would also be delicious on pork tenderloin. My stomach is grumbling just thinking about it.
Pork Chop Ingredients
4 pork bone-in rib chope, about 3/4 inch thick, trimmed
1 tbsp chili powder
1 1/2 tbsp light brown sugar, packed
3/4 tsp garlic powder
3/4 tsp onion powder
1/2 tsp salt
Pineapple Salsa Ingredients
1 1/2 c diced fresh pineapple (approx…)
1/2 c Rainier cherries, quartered
1 sm orange pepper, diced (approx 1/2 c)
1 tbsp fresh lime juice
1 tbsp chopped fresh cilantro
a pinch of salt
In a small bowl, combine your chili powder, brown sugar, garlic powder, onion powder and salt. Rub all sides of your pork chops with this mixture and set aside.
Next, combine all ingredients for your salsa in a medium bowl and set aside. I have to be honest here that I was planning on just using pineapple, lime juice and a bit of salt but I added too much salt so I started throwing in other things to dilute it….the cherries, the pepper, the cilantro…and in the end, the fruit salsa I made was devoured by the family and was perfect with the chops.
Next, prepare a grill to medium-high heat and lightly oil the grate. (Um…I forgot the “oil the grate” step, hence the extra-dark grill lines in the above photos.) Grill pork until the internal temperature reaches 145 degrees F or about 4 to 5 minutes per side. Take those babies off the grill before they dry-out and let them rest 5-15 minutes. Serve with brown rice and salad greens tossed with a simple vinaigrette. Enjoy….
Yield: Maybe 4 people but that could be stretching it since they are that good.
All original text and photographs copyright: Carrie Minns 2009-2011