CHILLI-CHARRED PORK CHOPS WITH PRICKLY PEAR-CITRUS SALAD AND WILD RICE & PEAS
Pork chops are great. I realize that this is a rather broad and obvious statement, but no, seriously. I really like pork chops. I didn’t grow up eating pork at all. Not until culinary school did I get to experience the greatness of a great pork chop.
Last night, I found myself a-hankerin’ for such greatness. And so, I whipped myself up a rather magnificent dinner composed of such. Antibiotic & hormone-free pork chops, rubbed with a peppery, chilli-laden spice blend and lime, grilled to juicy perfection. To compliment, an awesome, pink salad made with organic ruby red grapefruit, prickly pear and granny smith apples. For a good grain, a take on the west Indies classic, rice and peas: fresh green peas with wild rice.
Oh, how I stuffed myself. After all, I could actually eat everything on my plate.
And…it tasted pretty great, if I do say so myself.
- this dish is hypoallergenic.
- this means no peanuts, tree nuts, soy or sesame.
- there’s also no milk or eggs…
- …and certainly no wheat or gluten.
- no fish or shellfish either!
PS: This is our 100th post! Huge thanks to all of you. I never could have done this without you dorks. Here’s to many more! xoxo