Pineapple and Jalapeño Mojo Pork Chop
Anthony Nichols
303 reviews
This dish has been in Chef Anthony's family for years, but he updates it by using a high quality Berkshire pork chop and topping it with a pineapple and pickled jalapeño to cut through all the richness some heat and acidity. The red beans give the dish a gravy-like creaminess that brings it all the flavors together, and a bed of jasmine rice soaks up every last drop of the flavorful mojo sauce.
by
Anthony NicholsAs a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
Why everybody loves this meal
Far better than I expected....
Sony · 03/25/23
I love
Danielly · 02/25/23
Love this
David · 02/14/23
Amazing
John · 02/04/23
The taste was amazing, portions were good.
John · 01/31/23
The flavor was awesome.
Cliff · 01/10/23
Very tasty
David · 01/08/23
Very tasty
Erica · 12/11/22
Nutritional Info
Calories
740
Protein
36g
Fat
31g
Carbohydrates
82g
Ingredients:
Agave, Cilantro, Extra Virgin Olive Oil, Garlic, Garlic Powder, Ground Black Pepper, Jalapeno, Kidney Beans, Kosher Salt, Light Brown Sugar, Onion Powder, Orange Juice, Pineapple, Pork Chops, Rice, Sofrito, Spanish Onions, Tomatoes, Unsalted Butter, Vegetable Base, Water, White Wine
Heating Instructions
Chef preparation
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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Anthony Nichols
Anthony Nichols
Anthony Nichols