{"id":23997,"date":"2012-02-26T17:40:56","date_gmt":"2012-02-26T22:40:56","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=23997"},"modified":"2012-02-26T17:42:31","modified_gmt":"2012-02-26T22:42:31","slug":"blackened-pork-chops-with-cilantro-green-olive-salsa%e7%b7%91%e3%81%ae%e3%82%b5%e3%83%ab%e3%82%b5%e3%81%8c%e3%81%91%e3%83%9d%e3%83%bc%e3%82%af%e3%82%bd%e3%83%86%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=23997&lang=en","title":{"rendered":"Blackened Pork Chops with Cilantro Green Olive Salsa
\u7dd1\u306e\u30b5\u30eb\u30b5\u304c\u3051\u30dd\u30fc\u30af\u30bd\u30c6\u30fc"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Blackened Pork Chop with Cilantro Green Olive Salsa<\/strong>
\nFebruary 19, 2012<\/em><\/p>\n

The cilantro green olive salsa<\/a> I made the other day is great on pretty much anything! Here I poured the salsa generously over my blackened pork chops (and potatoes).<\/p>\n

spice blend for blackened pork: paprika, oregano, cumin, garlic, salt, black pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

\u7dd1\u306e\u30b5\u30eb\u30b5\u304c\u3051\u30dd\u30fc\u30af\u30bd\u30c6\u30fc<\/strong>
\n\uff12\uff10\uff11\uff12\u5e74\uff12\u6708\uff11\uff19\u65e5<\/em><\/p>\n

\u5148\u65e5\u7d39\u4ecb\u3057\u305f\u7dd1\u306e\u30b5\u30eb\u30b5<\/a>\u3002<\/p>\n

\u4eca\u56de\u306f\u3001\u30b9\u30d1\u30a4\u30b9\u3092\u305f\u3063\u3077\u308a\u307e\u3076\u3057\u3066\u713c\u3044\u305f\u30dd\u30fc\u30af\u30c1\u30e7\u30c3\u30d7\u306b\u304b\u3051\u3066\u307f\u305f\u3002<\/p>\n

\u30d5\u30ec\u30c3\u30b7\u30e5\u306a\u91ce\u83dc\u3084\u30cf\u30fc\u30d6\u304c\u305f\u3063\u3077\u308a\u5165\u3063\u305f\u3053\u306e\u30b5\u30eb\u30b5\u3001\u8eab\u4f53\u304c\u5143\u6c17\u306b\u306a\u308b\u3088\u3046\u306a\u6c17\u304c\u3059\u308b\u306e\u304c\u3044\u3044\u3002<\/p>\n

\u524d\u306b\u3082\u8a00\u3063\u305f\u3051\u308c\u3069\u3001\u3053\u306e\u30b5\u30eb\u30b5\u306f\u30b0\u30ea\u30fc\u30f3\u30aa\u30ea\u30fc\u30d6\u304c\u30dd\u30a4\u30f3\u30c8\u3002<\/p>\n

\u30b0\u30ea\u30fc\u30f3\u30aa\u30ea\u30fc\u30d6\u306f\u82e6\u624b\u3001\u3068\u3044\u3046\u4eba\u304c\u7d50\u69cb\u591a\u3044\u307f\u305f\u3044\u3067\u3061\u3087\u3063\u3068\u3073\u3063\u304f\u308a\u3002
\n\u72ec\u7279\u306e\u5473\u3059\u308b\u3082\u3093\u306d\uff5e\u3002<\/p>\n

\u79c1\u3082\u74f6\u306b\u6b8b\u3063\u305f\u30b0\u30ea\u30fc\u30f3\u30aa\u30ea\u30fc\u30d6\u3001\u6b8b\u308a\u306f\u4f55\u306b\u4f7f\u304a\u3046\u304b\u601d\u6848\u4e2d\uff5e\u3002<\/p>\n

\"\"<\/a><\/p>\n


\n\"\"<\/a><\/p>\n

studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01
\n<\/strong><\/p>\n

\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n

\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002
\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Blackened Pork Chop with Cilantro Green Olive Salsa February 19, 2012 The cilantro green olive salsa I made the other day is great on pretty much anything! Here I poured the salsa generously over my blackened pork chops (and potatoes). spice blend for blackened pork: paprika, oregano, cumin, garlic, salt, black pepper Click here for […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-23997","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23997","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=23997"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23997\/revisions"}],"predecessor-version":[{"id":24050,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/23997\/revisions\/24050"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23997"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23997"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23997"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}