Pass The Sushi!

Don’t worry, the BF knows it.

Guy Fiere seems like the kind of guy who every­one wants to get to know. He’s real (if not he’s fak­ing it really well). It doesn’t seem like fame has ruined his per­son­al­ity. He’s got charisma — Lord knows I’m a sucker for that. To top it all off it seems like he really loves his fam­ily. That pretty much seals the deal. Don’t get me wrong, it’s not that hot for him, burn­ing flame lusty type love. It’s the I’d love to kick back and have a few drinks with him type of love.

So he has crazy bleached blond hair and wears his sun glasses like a tool, but really, the boy can cook. I have looked at some of his recipes and raised an eye­brow but every one I’ve actu­ally tried so far has been spot on — includ­ing the two I pre­pared last night.

Cuban Pork Chops with Mojo

by Guy Fieri

Ingre­di­ents

• 1 cup plus 1/4 cup orange juice divided
• 1/2 cup plus 1/4 cup fresh lime juice, divided
• 1/4 cup vinegar
• 4 (1-inch-thick) bone-in pork chops
• 1 table­spoon black pepper
• 2 table­spoons kosher salt
• 1 1/2 tea­spoons ground cumin
• 1 table­spoon gar­lic powder
• 1 table­spoon onion powder
• 1 table­spoon dried oregano
• 3 table­spoons canola oil
• 1/4 cup chopped red onion
• 2 cloves gar­lic, chopped
• 1/4 cup white wine
• 1 cup water­cress, for garnish
• 1 Roma tomato, chopped, for garnish
• 1/2 ava­cado, sliced, for garnish

Direc­tions

In a gallon-sized reseal­able plas­tic bag, com­bine 1 cup orange juice, 1/2 cup lime juice, and vine­gar. Add pork and let it sit and mar­i­nate for about 1 hour in refrigerator.

In a small mix­ing bowl, com­bine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 min­utes. Then add the gar­lic and con­tinue to cook until gar­lic begins to brown. Pour in the remain­ing 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Sim­mer until the liq­uid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Con­tinue to reduce juices in pan by half. Pour over the chops and serve immediately.

Gar­nish with water­cress, toma­toes and avocado.

I served the pork chops with  Green Beans with Roasted Corn and Green Onions by Guy Fieri. This has to be one of my favorite ways to serve corn as I can’t seem to find any­one else who enjoys creamed corn like I do. Its so light and deli­cious. I lim­ited the green beans and red onion as I knew I would be the only one eat­ing them. I did it up with the corn though.

Well, kind of… The grill broke while heat­ing so I did boil the corn for a few min­utes as opposed to roast­ing it on the grill. Works just as well.