Tuesday, December 27, 2011

Pineapple Marinated Pork Chops

6 pork chops
1 20oz can pineapple chunks, including juice
1/4 cup packed brown sugar
2 teaspoons soy sauce

Put pork chopes into a plastic zip type bag. Mix remaining ingredients; pour over pork chops in bag. Store in refrigerator overnight. Put everything into a crockpot and cook on low for 6 to 8 hours or until done.


Herbed Garlic Bread

1 Stick butter (1/2), at room temperature
2 garlic cloves, mashed to a paste with a pinch of salt and extra-virgin olive oil
2 tablespoons chopped parsley leaves
2 tablespoons chopped fresh basil leaves
Kosher salt and freshly ground black pepper
1 loaf crusty baguette
Extra-virgin olive oil

Preheat oven to 350 degrees F. For bread, stir together with butter, mashed garlic, and herbs in a small bowl and season with salt and pepper. Tear open the loaf of bread lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.