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Spicy Rosemary and Citrus Grilled Pork Chops

2-4 pork chops (depending on how many people you're serving)
juice and zest from 1 blood orange
juice from 1/2 lime
1/8 cup pureed chipotle in adobo
1 tbsp honey
1 tbsp fresh rosemary, finely chopped
1/8 cup olive oil
kosher salt and fresh cracked black pepper

In a mixing bowl, whisk together the orange juice and zest, lime juice, chipotle puree, honey, and rosemary. Slowly drizzle in the olive oil while whisking continuously to form an emulsified marinade. Place the pork chops in an appropriately sized sealable plastic bag and pour the marinade over the chops. Seal the bag and place the bag on a plate. Allow the chops to marinate, refrigerated, for at least 2 hours, but optimally overnight. Half an hour before grilling, remove the chops from the fridge and allow to come to room temperature. Season both sides of the chops liberally with kosher salt and fresh cracked black pepper. Grill over medium high heat for two minutes, then rotate the chops a quarter-turn and grill for another three minutes, this will give you lovely grill marks. Repeat the process on the other side of the chops, grilling for two minutes then rotating a quarter-turn and grilling for another two minutes. Cook time may vary depending on the width of your chops. Remove the chops from the grill and allow them to rest for a few minutes before serving so the juices have time to reabsorb into the meat. Great served with grilled asparagus and bulgur salad. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Food Pornalicious
http://www.whatwereeating.com/recipes/food-pornalicious/

Smokey, Sweet, and Tangy Bulgur Salad

1 cup bulgur wheat
1 2/3 cup boiling water
1 ring fresh pineapple, about 1/2 inch thick (or equivalent if you don't have a full ring)
3 small sweet peppers, (red, yellow, or orange)
1 large or 2 small tomatillos, husked and cut in half
1 large jalapeno
1 scallion, thinly sliced
olive oil
kosher salt and fresh cracked black pepper

for vinaigrette:
juice and zest from 1 lime
1 tsp honey
1 tsp dijon mustard
1/8 cup canola oil

Make the vinaigrette. In a bowl, whisk together the lime juice, zest, honey, and dijon mustard. Slowly drizzle in the canola oil, whisking constantly, to form an emulsified vinaigrette. This is a tart vinaigrette, if you don't like this much acid simply pour less of the vinaigrette over the salad and just add an extra drizzle of olive oil. Chances are you won't need all the vinaigrette as it is.

In a small sauce pan, bring 1 2/3 cup of water to a boil. Stir in the bulgur wheat and a pinch of salt. Cover and reduce heat to low. Allow the bulgur to simmer for about 20 minutes until all of the water is absorbed or until the bulgur is a nice tender consistency. Squeeze out excess moisture from the bulgur and add the bulgur to a medium-sized mixing bowl. Pour half of the vinaigrette over the bulgur and toss to coat. Set aside until veggies are done.

While the bulgur is simmering, prepare veggies for grilling. Place the pineapple, sweet peppers, tomatillos, and jalapeno on a platter. Drizzle the fruits and veggies with olive oil and season liberally with kosher salt and fresh cracked black pepper. Grill over medium high heat for about 5-7 minutes, flipping half way through cooking. The tomatillos will take slightly less time to grill - you still want them to be firm and not get all mushy. Remove the veggies from the grill and dice them up into bite-sized pieces. If you don't like heat, you can remove the seeds from the jalapeno when dicing.

Add the diced grilled veggies to the mixing bowl with the bulgur. Stir the veggies in and add as much more of the vinaigrette as it takes to make a nicely lubed salad, just watch out... you don't want the grains swimming in vinaigrette! Taste the salad and season as necessary with kosher salt and fresh cracked pepper. Serve warm or chilled. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Food Pornalicious
http://www.whatwereeating.com/recipes/food-pornalicious/