Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
ide strips; core and cut pineapple into bite-size pieces. Set
Season pork with salt.
Combine lime Juice,
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
In bowl, combine ground beef, bell pepper and teriyaki. Let stand 10 - 15 minutes.
Shape into 4 patties.
Grill or broil on both sides to desired doneness.
Add pineapple slices to grill or broiler pan and heat just until browned.
Serve burgers on buns (toasted if you like) topped with pineapple slices with more Teriyaki sauce for dipping if desired.
HINT: For extra teriyaki flavor, brush buns with additional teriyaki.
For the slow-cooker shredded pork:
Combine the tomato sauce
Place pork in a shallow dish. Combine
Rub pork with oil and season to taste. Refrigerate until ready to cook.
For the pineapple relish, place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring. Reduce heat to low; simmer, stirring, 20-25 mins, or until thickened.
Meanwhile, preheat the grill to medium. Grill pork 20-25 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, covered, 5 mins.
Slice pork and serve with pineapple relish and arugula leaves.
Place pork in a shallow dish. Combine
elery for 1 min. Remove with a slotted spoon and rinse
medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro
To prepare the pork and pineapple: In a cup, mix the
Pierce pork with a sharp knife, making
Pork:
Place pork, chicken broth, salt, garlic, jalapenos
hill until cool.
Put pork in a 9- by 13
Toss together pineapple, onion, chile, thyme, vinegar, and
cube pork, chop garlic, and chop cilantro. Toss in bowl with salt
Mix chicken stock through cumin.
Rub pork with salt and pepper. Pour checked stock mixture over pork. Cover with foil. Roast in 350 degree oven for 2 1/2 hours.
Remove foil and roast 30 minutes more. Remove from oven and rest for 30 minutes. Shred pork and mix with any remaining stock mixture.
Put chips on baking sheet and cover with cheese. Place in oven until cheese melts.
Sprinkle pork over chips. Garnish with salsa and cilantro. Serve hot.
Note: I made the pork ahead of time and reheated when ready to serve.
Drain pineapple and reserve 3/4