Skillet Pork and Warm Pineapple Salsa

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Skillet Pork and Warm Pineapple SalsaRecipe
Pineapple is a sweet foil for the fiery jalapeño. Either fresh or canned pineapple chunks work well in this recipe. If you like a spicier kick, remember that smaller jalapeño peppers are typically hotter than the larger ones. To complete the meal, serve with rice and steamed snow peas.
4 servings (serving size: 1 chop and 1/2 cup salsa)

Ingredients

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2 teaspoons olive oil, divided
4 (4-ounce) boneless loin pork chops
1 teaspoon salt-free Jamaican jerk seasoning (such as Spice Islands)
1/2 teaspoon salt
1/8 teaspoon ground red pepper
1 1/3 cups pineapple chunks
1/2 cup coarsely chopped onion
1 tablespoon fresh lime juice
1 small jalapeño pepper, seeded and chopped

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.

Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.

Created date

August 2005

Nutritional Information

Calories 235
Caloriesfromfat 29 %
Fat 7.5 g
Satfat 2 g
Monofat 3.9 g
Polyfat 0.7 g
Protein 24.5 g
Carbohydrate 17.2 g
Fiber 1 g
Cholesterol 70 mg
Iron 1.3 mg
Sodium 490 mg
Calcium 32 mg