with Pineapple Salsa and Pureed Curried Parsnips

Serves 4

Ingredients:

½ small red bell pepper diced
1/3 C white sweet onion diced
1 stalk celery diced
¾ C canned pineapple chunks cut
into small pieces
2 T flat leaf parsley rough chopped
3 T pineapple juice (if canned was used)
1 T light oil
3 T rice wine vinegar
½ t salt
½ t white pepper
½ t red chili pepper flakes or more to your liking
1 t black sesame seeds
4, 4 ounce boneless pork loin chops
1 t sesame oil
1/3 C mango habanero sauce
3 C cut up parsnips
1 ½ t good curry powder, like Penzy’s “Curry Now” blend
1 t unsalted butter
2 t heavy cream
Salt and white pepper to taste for the parsnips

Method:

• For salsa, mix all ingredients from red bell pepper to sesame seeds and set aside. Boil the parsnips until tender. (I don’t peel them. I like the color and texture of this with the skin on.)When soft, drain. Add the butter, curry powder and cream. Using a fork begin to break down the soft parsnips. Continue to do so until they appear almost pureed, like mashed potatoes. Taste and add salt and white pepper to your liking. Can add a bit more butter if they appear too dry.
• Marinate the pork loin chops in the sesame oil and habanero sauce for at least 20 minutes while you’re making the salsa and the parsnips. Grill them to medium or about 165 degrees inside. Serve with the salsa over the parsnips and garnish with parsley