Produce
Red Onion
Cilantro
Pineapple
Orange
Garlic
Ginger
Jalapeno
Lemon
Shallots
Rosemary
Parsley
Meat
2 lbs. boneless pork loin
Pork Chops
4 Chicken Breasts
2 oz. pancetta
Dairy
Shredded Cheese
Pantry
Soy sauce
Pineapple juice
Dark brown sugar
Cornstarch
Green Enchilada sauce (I like Frontera Grill packets)
Flour
Chicken stock
Dry sherry
Frozen
Artichoke hearts
Teriyaki Glazed Pork Chops with Pineapple Salsa
In a small bowl combine 1/4 cup pineapple juice, 4 tsp. soy sauce, 2-3 large garlic cloves (chopped), and grated fresh ginger. Add pork chops and marinate at least 30 minutes.
For the teriyaki sauce you can use store bought or this is simple and quick. In a small bowl whisk together 1 tsp. cornstarch and 3 T. cold water until dissolved. In a small saucepan combine 3 T. soy sauce, 1/4 cup pineapple juice, 2 T. brown sugar, ginger and garlic. Bring to a boil and cook until thickened (about 5 minutes). Add cornstarch mixture and cook until thickened, another 2-3 minutes. Remove from heat and set aside.
Pineapple salsa: Combine chopped pineapple with jalapeño and chopped red onion and cilantro.
Grill or bake pork chops to your liking and top with sauce and salsa!
Shredded Mexican Pork Pizza
http://www.laurenslatest.com/the-easiest-shredded-mexican-pork/
I follow that recipe but add coriander spice and fresh orange juice (~1/4 cup). After it is shredded add to flat out pizza (pre bake crust for about 2 minutes first), top with chihuhua cheese and pineapple salsa from previous recipe. Bake until cheese melts, roughly 4-5 minutes.
Chicken With Artichoke Pan Sauce
http://www.myrecipes.com/recipe/chicken-artichoke-pan-sauce
