FROM THE EXPERT’S KITCHEN
Charlie’s Mexican Spiced Pork
Chops with Pineapple Lime Salsa
1/2teaspoon black pepper
Pineapple Lime Salsa
and finely chopped
1 red onion, finely chopped
Hot pepper sauce
1. With scissors, cut snips through the fat on the
pork chop edges at 11⁄2-inch intervals.
2. Combine garlic, oregano, cumin, coriander,
red pepper, black pepper, cinnamon, vinegar,
orange juice, honey and oil. Pour over the
chops, turning several times to coat thoroughly.
Cover and refrigerate for 4 hours.
3. Grill chops over medium/hot coals until there
is no trace of pink near the bone but pork is still
juicy, with an internal temperature of 150°F.
Season to taste with salt and pepper. Serve with
Pineapple Lime Salsa. Makes 4 servings.
1. Combine pineapple, chili, onion, cilantro, lime
peel and lime juice. Add salt and hot pepper
sauce to taste.
2. Cover and let stand for 30 minutes at room
temperature to allow flavors to blend.
3. Serve chilled or at room temperature.
Makes 1 1⁄ 2 cups.
Best-Value Pork Cuts
When you want to cook once and serve twice,
or freeze half a recipe to enjoy another day,
vice president Charlie Winters suggests pork.
Conveniently sold in six-pound packages,
either of these economical meat selections
makes 12 or more servings:
Whole pork shoulder butt roast
DDelicious choice for pot roast
DPerfect for shredding to use in carnitas
DExcellent roasted or grilled
DSucculent simmered in a slow-cooker
Charlie’s country-style rib tip:Boil ribs
for 15 minutes; drain and chill. Marinate in
barbecue sauce for 1 hour. Finish on the grill
for color or in the oven at 350°F for 20 minutes.
Charlie’s spare-rib tip:Cut in 2- or 3-rib
sections to fit your slow-cooker; cook for
11/2hours on medium in barbecue sauce.