Pork and pineapple

 This is quickly becoming one of my favorite breakfasts.  I can't really call it a recipe... It is more like leftovers with flare.

Ingredients

1 left over pork chop or ham
fresh pineapple, sliced
1 small zucchini shredded
1/2  small onion, diced
coconut oil
salt and pepper

Slice the pork chop and the pineapple so they are about the same size.  Put some coconut oil in a frying pan and heat up the pork chop.  While that is cooking shred the zucchini and dice the onion. Mix together and set aside.  Take the pork out of the pan and put in the pineapple.  Heat it through and just brown a bit.  Place it on the plate with the pork.  Add the zucchini to the pan and more coconut oil if needed.  Cook it through and salt and pepper everything to taste. 

Something about heating up the pineapple is just divine.  The acid taste goes away and it gets really juicy......mmmmmm!

This is very quick and easy.  The best part is it all cooks in one pan.  Quick clean up is a beautiful thing!

Bacon-Wrapped Pork Chop with Spicy Mango-Basil Relish

A few weeks ago I was the lucky recipient of 8 (yes eight) mangoes.  The first two were gobbled down by me and the family.  We soon realized that if we ate all of them like that we would loose feeling to our tongues.  So this month is going to be an adventure in mango recipes.  The first one still uses the raw mango but the protein somehow seem to save the taste buds from being burned off.

Bacon-Wrapped Pork Chop with Spicy Mango-Basil Relish

Ingredients:

4 boneless pork chops, 1 1/2-inch thick
8 strips bacon
1/2 cup brags
1/2 cup fresh lime juice
1 1/2 tsp cayenne pepper
2-3 cloves fresh garlic, minced

Mango-Basil Relish
1 mango, peeled, pitted, and, chopped
2 tbs fresh lime juice
2 tbs fresh basil, chopped
1/4 tsp cayenne pepper


Wrap 2 strips of bacon around the outside edge of each pork chop, securing in several places with toothpicks. Mix together the brags, lime juice, cayenne pepper and garlic. Reserve half of the mixture for basting and place half in a shallow baking dish.

Add pork to dish and turn to coat both sides. Cover and refrigerate for at least 1 hour, turning pork occasionally. (Marinate longer for more flavor.) Remove from marinade, discard marinade, and place pork on grill over medium coals. Cook for 12 to 16 minutes total, basting with reserved marinade several times.

Serve with a large dollop of Spicy Mango-Basil Relish.

Spicy Mango-Basil Relish: In a small bowl stir together mango, lime juice, basil and cayenne pepper.

BBQ Pork

I just got a crock pot and I think I am in LOVE.  I had no idea how easy this is. All you have to do is get a roast and plop it in the pot with a cup of water and a splash of olive oil and spices.  Close the lid, turn the pot on low and walk away....

About 7 hours later just drain off the liquid.  The meat will fall off the bone.  add you favorite BBQ sauce and that is it!

Hubby told me I was a better cook than his mom.  We have been married for almost 10 years and this may be the first time I have heard that.