June 2014 is (almost) in the books, so that means there’s a good chunk of you out there who have already been to multiple weddings this summer with more on the horizon. I feel like there’s a sweet spot of weddings per year — assuming you’re not strapped for cash, 2-3 per year seems like a good number. More than that can kinda take over your whole summer, but a wedding-free summer (like we had last year!) is no fun at all.
We just got back from our first wedding of the year in Chicago, and it was beautiful and lovely (especially the cocktail hour on Lake Michigan!). As lovely as the wedding was, what was not lovely was how my feet felt after four hours of dancing in heels. Seriously. I saw an article awhile back that referred to a “heel hangover,” and I think that term is spot-on. My feet really do feel hungover!
You know what cures heel hangovers? Pork chops. Don’t believe me? Well, do you really believe people who swear that drinking raw eggs or eating a 3,000 calorie breakfast cures a regular hangover?
I feel like this anecdote is getting away from me. Onward to the recipe!
COCONUT PORKCHOPS WITH PINEAPPLE SALSA (slightly adapted from Cinnamon, Spice & Everything Nice)
Ingredients for the porkchops:
3-4 boneless porkchops
2/3 cup panko breadcrumbs
2/3 cup coconut flakes (I used sweetened, but unsweetened is fine)
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt and pepper
Ingredients for the salsa:
1 medium can pineapple rings, diced (with juice reserved)
2 roma tomatoes, seeded and diced
1 jalapeno pepper, diced (ribs and seeds removed if you prefer things less spicy)
juice of 2 limes
small handful chopped fresh cilantro
salt and pepper
1. Drain pineapple juice from canned pineapple and place in large bowl. Prick porkchops with a fork a few times, then add to bowl and turn to coat. Cover and refrigerate for a few hours (or at least while you prep the remaining ingredients).
2. Preheat oven to 400. Coat baking sheet with nonstick spray. Meanwhile, make salsa by combining chopped pineapple, tomatoes, jalapenos, lime juice, cilantro, salt and pepper in medium bowl. Refrigerate until ready to serve.
3. In small bowl, mix coconut, panko, chili powder, cumin, paprika, and salt and pepper. Mix well, then add to shallow plate or pie dish. Remove pork chops from pineapple juice and pat dry with paper towel. Dredge pork chops in panko mixture, pressing with your fingers to adhere, then place on baking sheet, sprinking remaining panko mixture over top of chops.
4. Bake pork chops 18-25 minutes (depending on size), until they reach internal temperature of 160. Let rest 5 minutes before serving with salsa.