It was gloomy, cold and rainy today so I couldn't work the grill outside, so instead, I used my non-stick iron grill/skillet over a portable gas burner to make these succulent and awesome Aloha Pork Chops, once again, from my Kraft Canada magazine. I served these juicy chops with Vegetable Saffron Quinoa and Roasted Asparagus with Portabella. Yum Yum Yum!
The quinoa was just something I quickly threw together in my rice cooker, adding a cup of frozen mixed vegetables, the required amount of water (I used veggie stock 'cause I'm awesome), a pinch of saffron and salt and pepper to taste. I left that cooking in the rice cooker and kept it warm until ready to serve.
As for the asparagus, I was inspired by Chef John's recipe on Foodwishes via Youtube. The recipe is very straight forward and instead of the prosciutto, I used one chopped portabella mushroom. This dish is a must, it's soooo refreshing and delicious!
As for Evil Dr. Pork Chop (ahaha, I grew up with Toy Story...), instead of the Kraft BBQ sauce, I used Bull's Eye Original Bold and I added 2 tsp of Asian Five-Spice and 1 tsp of red chili hot sauce to kick the barbecue sauce an extra notch. My chops were not boneless as the recipe stated, I used bone-in since I think it adds more to the juiciness of the pork (Tip: Score the fat along the pork so that the meat doesn't curl when it's being grilled). Before cooking the chops, I lightly seasoned both sides with trusty salt n' pepper. I made sure my skillet was very hot before placing in the meat, and that delightedly sizzle was music to my ears. It's a very interesting recipe to try since it's a great twist on the ol' sweet and sour pork and the grilled pineapple adds a great touch to the boldness of the pork!