Maple Glazed Pineapple and Smokin Chipotle Pork Chops

We arrived home late last Saturday afternoon after a grueling week of work and hurried meals, and just wanted to crash. On the other hand, we also knew that a simple, NUTRITIOUS dinner was going to help set us back on the right track. When putting together a menu, you have to start somewhere- so we opened the refrigerator and  were greeted with a fresh pineapple that was begging to be eaten - we decided to start there.
We found a jug of maple syrup and a bottle of our Smokin' Southwest Chipotle Barbecue Sauce in the frig,  pulled a bag of quinoa out of the cupboard and decided on the menu: Grilled Maple Glazed Pineapple, Smokin' Chipotle Pork Chops, Quinoa Salad and steamed green beans.

After a quick trip to the market to pick up the pork chops and green beans, and 30 minutes of prepping, we had the quick, nutritious dinner that was fit for a king.




 QUINOA  SALAD with KALE SPROUTS

Quinoa is an ancient grain that is rich in protein, calcium and iron. It is the perfect blank canvas for salads and side dishes, as pretty well anything goes with it. We just use whatever fresh vegetables that we can find in our refrigerator. Nuts and cheese are a great addition too.




Quinoa may be prepared quickly and easily with this basic method:
       1 cup quinoa
       2 cups water            
Place quinoa and water in a 1-½ quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Try substituting chicken or vegetable stock for the water for a richer tasting base.


1 cup Quinoa
2 cups chicken stock
1/2 cup cucumber, chopped
1/2 cup cherry tomatoes, chopped
1/2 cup green onions, chopped
2 tbsp toasted walnuts, chopped
2 tbsp blue cheese, crumbled
2 tbsp extra virgin olive oil
1 tbsp lemon juice, freshly squeezed
salt and pepper, to taste
1 cup kale sprouts

Prepare quinoa as directed above. Allow to cool slightly.  Combine with chopped cucumber, cherry tomatoes, green onions, toasted walnuts and blue cheese. Add olive oil, lemon juice and salt and pepper to taste. Top with a pile of kale sprouts, and serve.


SMOKIN' SOUTHWEST CHIPOTLE PORK CHOPS

2 pork chops, 1 1/4 inches thick
Smokin' Southwest CHipotle Barbecue Sauce, Broil King


Brush grids with vegetable oil and preheat barbecue on HIGH for 10 minutes, reduce to MEDIUM-LOW.  Place pork chops on grids and grill for 5 minutes per side. Brush on Smokin' Chipotle Barbecue Sauce during the last 4 minutes of grilling.


 MAPLE GLAZED PINEAPPLE

1 fresh pineapple, cored and cut into 4" segments
Glaze:
3 tbsp maple syrup
1 tbsp lemon juice
1 tsp cinnamon

 Place on grill along with the pork chops, and cook for 10 minutes,  brushing with glaze as pineapple browns and carmelizes.

 We were spoiled on Sunday by our friends, Lynn & Max, who treated us to the most delicious brunch at their cozy home in the country. We arrived to the smell of fresh baked soda bread and muffins. Max had picked up a wonderful selection of cheeses and smoked salmon at the market, to go with the eggy Apple Puff and back bacon that he and Lynn prepared as we enjoyed Mimosas and coffee and the cozy fire. It was the perfect way to end the week!