By Valentine's Day. Year five of the lamb chop tradition. Kids to Roberto and Elena's, Jessica in a dress, me in a clean shirt (the formal wear protocol holds). The lamb chops this year: a slightly different approach. Instead of the rosemary-garlic marinade, I tried a Moroccan-inspired preparation — cumin, coriander, paprika, cinnamon, honey, and lemon zest, rubbed into the chops and grilled over mesquite. The mint chimichurri stayed (it is non-negotiable; the chimichurri has seniority). The potatoes were replaced with a roasted cauliflower with harissa and tahini.
The result: Jessica took one bite and closed her eyes. She does not do this often. She is not a theatrical eater — she is a Minnesota woman who says "this is good" and means it and moves on. But the Moroccan lamb made her close her eyes, and when she opened them she said, "You are going to put this on the restaurant menu." Not "this should be on the menu." "This is going to be." Future tense, certain, the way she says things when she has already decided and is waiting for reality to catch up.
I said, "Rivera's is a BBQ restaurant." She said, "Rivera's is whatever you cook. And you cook everything." She has a point. The notebook has sixty-nine recipes spanning Mexican, Southern BBQ, Moroccan, Korean, Cuban, Italian (the pasta with Sofia), and whatever you call the category that is "things Marcus invented at midnight." The brand is not BBQ. The brand is Rivera. The brand is fire and smoke and flavor without borders.
Creme brulee for dessert, as always. The crack of the sugar crust. The custard beneath. Jessica said, "Happy Valentine's Day, Chef Rivera." I said, "Happy Valentine's Day, Mrs. Spreadsheet." She threw a napkin at me. We are nine years married and still fighting and laughing and building and I would not trade one minute of it. Not one.
The virus news is getting louder. Cases outside China now. Italy. South Korea. Iran. The fire department is ramping up pandemic protocol briefings. I read the department memo on shift and thought: this feels different from SARS. This feels bigger. I did not say this to Jessica. I did not say this to anyone. Some worries you hold alone, the way a captain holds the weight of his crew's safety — silently, constantly, without looking down.
Jessica’s reaction that night — the closed eyes, the future-tense certainty — reminded me that the best dishes are the ones where sweet heat meets something smoky and unexpected. This pork with pineapple salsa captures that same spirit: a simply prepared protein elevated by a bright, bold accompaniment that does all the talking. If you’re cooking for someone who deserves more than ordinary, start here.
Pork with Pineapple Salsa
Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4
Ingredients
- 4 boneless pork loin chops (about 6 oz each, 3/4-inch thick)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- Pineapple Salsa:
- 2 cups fresh pineapple, finely diced (about 1/2 medium pineapple)
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon honey
- 1/4 teaspoon kosher salt
Instructions
- Make the salsa. Combine pineapple, red bell pepper, red onion, jalapeño, and cilantro in a medium bowl. Drizzle with lime juice and honey, season with salt, and toss well. Refrigerate for at least 15 minutes to let the flavors come together.
- Season the pork. Pat pork chops dry with paper towels. Rub both sides with olive oil, then evenly coat with cumin, smoked paprika, garlic powder, salt, black pepper, and cayenne.
- Heat the grill or pan. Preheat a grill or cast-iron skillet over medium-high heat. Lightly oil the grates or pan surface.
- Cook the pork. Grill or sear pork chops 4—5 minutes per side, until internal temperature reaches 145°F and a golden crust forms. Do not press down on the chops — let them develop color undisturbed.
- Rest and serve. Transfer chops to a cutting board and rest 5 minutes. Plate each chop and spoon a generous portion of pineapple salsa directly over the top. Serve immediately.
Nutrition (per serving)
Calories: 310 | Protein: 36g | Fat: 11g | Carbs: 18g | Fiber: 2g | Sodium: 430mg