Here's a blast for your taste buds: Tricia "Teedy" Boutte's contribution to That Sounds Good: A Cookbook Celebrating 30 Years of WWOZ. Blackened Chops with Pineapple Salsa is all about spicy sweetness and vibrant colors. It's a dish with Louisiana roots that also hits Caribbean notes.
1 cup chopped fresh or canned pineapple
1 medium green or red bell pepper, chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
1/2 jalapeno chile
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper to taste
RUB AND PORK
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon vegetable oil
4 boneless pork chops, 3/4" thick
For the salsa, combine the pineapple, bell pepper, onion, lime juice, chili powder, jalapeno, cumin, and cayenne pepper in a medium bowl and mix well. Season with salt and pepper.
For the rub, combine the chili powder, coriander, cumin, paprika, pepper and salt in a small bowl. Add the oil. Rub the mixture all over the chops.
Heat a large heavy skillet over medium high heat. Cook the chops for 5-6 minutes, turning occasionally, unitl cooked through and evenly browned on both sides. Serve with the salsa. Makes four servings.
--Tricia "Teedy" Boutte
You can find this recipe and more like it from Louisiana musicians and other friends of WWOZ in our cookbook: That Sounds Good!