Meatless Monday Mix-Up

I plan all the menus, but Gerry does the cooking Monday through Friday while I work out. Today, Gerry got a little ahead of himself and cooked Tuesday night's menu instead of Monday. I came home to find dinner was ready with a plate full of a chili-rubbed pork chop topped with a warm pineapple relish with a side of honey-jalapeno sweet potatoes. Everything was superb and I guess this week we will have meatless Tuesday.

The pork chops were rubbed with a mixture of chili powder, brown sugar, salt and pepper and sauteed over medium-high heat for 4-5 minutes before being flipped. Once flipped the heat was reduced slightly and the pan was covered to allow the meat to cook to 145 degrees for about 10 minutes. The chops were transferred to a plate to rest for 5 minutes while the pineapple relish was made in the same skillet. A cup of diced fresh pineapple was sauteed for a couple of minutes until softened and warmed through. Some sugar was stirred in and off heat, minced scallions, lime juice and salt were added to finish it.

Our side dish started with some sweet potatoes that were boiled until tender. They were then mashed until chunky and had some honey, fresh lime juice, minced jalapeno and salt mixed in well.

It was an absolute wonderful dinner even though I was expecting something completely different.