The idea was macadamia crusted pork chops. Then it built from there.
First, laboriously crushing enough macadamias to cover 8 pork chops. To coat the pork, I made a butter with paprika, chili oil, vanilla extract and salt. The chops were dredged in the butter, then coated with a generous helping of macadamia nuts which were also tossed with some fresh ginger. Roasted for 30 min at 350* (note, lower the temp and roast for 40 min).
Now, for the salsa. Fresh pineapple, jalepeno, cilantro, limes, a little salt, cane sugar, and chili oil. This was blended and left in the fridge to cool.
Once the chops were out, I got inspired and decided they needed a little warm glaze on top to contrast the coolness of the salsa underneath. So, i deglazed the roasting pan with Mount Gay rum, vanilla extract, and some butter and sugar. Tasty.
To complete the meal ginger scented rice, and some green beans tossed in the glazing pan. A perfect paring. Add red wine, great friends, and the Hawaiian breeze and you get nothing happier.
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