Pineapple and Jalapeño Mojo Pork Chop

Pineapple and Jalapeño Mojo Pork Chop

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Anthony Nichols

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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.

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Anthony Nichols

As 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.

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title slickWhy everybody loves this meal

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Far better than I expected....

Sony · 03/25/23

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I love

Danielly · 02/25/23

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Love this

David · 02/14/23

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Amazing

John · 02/04/23

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The taste was amazing, portions were good.

John · 01/31/23

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The flavor was awesome.

Cliff · 01/10/23

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Very tasty

David · 01/08/23

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Very tasty

Erica · 12/11/22

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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

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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

dishes

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Signature meals by Anthony, prepared in small batches and available to order directly to your door.

Tarragon Chicken and Farro Salad
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