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I used Gianelli Mild Italian Turkey Sausage I purchased at my local Wegmans. The cilantro is used as a garnish and as I’m not a fan of its flavor, I substituted fresh parsley. I couldn’t locate fresh, cut pineapple in the Wegman’s produce department, so I used Dole canned pineapple chucks that worked just fine. The combination of flavors that coated the sausage and pineapple was scrumptious. The pineapple caramelized and the sausage had a sweet and slightly tangy flavor from the ginger and lime. The vinaigrette that dressed the dish really brought all the flavors together for something wonderful and delicious. Another great weeknight meal that’s made in 45 minutes. The pork chop recipe is yet another 45-minute meal that was terrific. For this recipe you’ll also need dark brown sugar, kosher salt, whole cumin seeds, ground cumin, ground black pepper, red pepper flakes, garlic cloves, Brussels sprouts, fresh sage leaves, extra-virgin olive oil and lemon wedges. The first eight ingredients listed are combined to make a sandy type of paste that coats the pork chops. I used my mini blender to achieve this. The Brussel sprouts are halved and dressed with the olive oil and sage leaves. Everything cooks together for approximately 15-20 minutes (135° for medium rare). Oh my gosh, the pork chops came out perfect! My husband and I really enjoyed the rub on the pork. Although I didn’t have the whole cumin, just using the ground was fine. Cumin is like caraway which added another layer of flavor, the combination of peppers gave heat, and the brown sugar offered a bit of sweetness and caramelization…yum! The sage mixed with the Brussels sprouts was different and infused the Brussels sprouts with flavor. You’ll love the versatility of ingredients and flavor combinations that the New York Times comes up for sheet pan meals. Sausages with Tangy, Gingery Pineapple By Melissa Clark The New York Times Sunday, February 28, 2021 “Sheet Pan Everything” Yield: 3 to 4 servings Time: 45 minutes INGREDIENTS 2 cups pineapple chunks, in 1-inch pieces 2 tablespoons dark brown sugar 2 tablespoons extra-virgin olive oil 4 teaspoons finely grated fresh ginger (from 1 1/2-inch piece) 4 teaspoons finely grated lime zest (from 1 to 2 limes) Kosher salt and black pepper ½ teaspoon ground allspice ⅛ teaspoon ground cayenne 1 large red onion, halved and thinly sliced into half-moons 1 pound sweet or spicy Italian sausage ½ cup cilantro leaves and tender stems, roughly chopped FOR THE GINGER-LIME VINAIGRETTE 1 tablespoon lime juice, plus more to taste 1 small garlic clove, finely grated or minced ½ teaspoon fresh ginger, finely grated or minced Kosher salt and black pepper 3 tablespoons extra-virgin olive oil PREPARATION
Cumin-Roasted Pork Chops and Brussels Sprouts By Melissa Clark The New York Times Sunday, February 28, 2021 “Sheet Pan Everything” And Featured in: The One Item That Will Change Your Weeknight Cooking Yield: 3 to 4 Servings Time: 45 minutes INGREDIENTS ½ tablespoon dark brown sugar 1 teaspoon kosher salt, more as needed 1 teaspoon whole cumin seeds ½ teaspoon ground cumin ½ teaspoon freshly ground black pepper, more as needed ¼ teaspoon crushed red-pepper flakes, or to taste 2 cloves garlic, grated or minced 2 large bone-in pork chops, about 1 1/2 inches thick (about 1 3/4 pounds total) 1 pound brussels sprouts, trimmed and halved through the stem ¼ cup whole sage leaves 2 tablespoons extra-virgin olive oil Lemon wedges, for serving PREPARATION
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