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Pan-Grilled Pork Chops with Grilled Pineapple Salsa

Photo: Randy Mayor; Styling: Melanie J. Clarke
Total time 28 mins
Yield 4 servings (serving size: 1 chop and about 1/2 cup salsa)
This elegant pork chop supper calls for just five ingredients, plus salt and pepper.  The grilled pineapple salsa complements the grilled pork perfectly.


  • 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
  • 1 tablespoon plus 2 teaspoons fresh lime juice, divided
  • 4 (1/2-inch-thick) slices pineapple
  • 1 medium red onion, cut into 1/2-inch-thick slices
  • 1 tablespoon minced jalapeño pepper
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 215
  • fat 7 g
  • satfat 2.5 g
  • monofat 3.1 g
  • polyfat 0.5 g
  • protein 26.4 g
  • carbohydrate 10.9 g
  • fiber 1.4 g
  • cholesterol 70 mg
  • iron 1 mg
  • sodium 416 mg
  • calcium 42 mg

How to Make It

  1. Combine pork and 1 tablespoon juice; let stand 10 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeño, and 1/8 teaspoon salt. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

Cook's Notes

Seed the jalapeño if you prefer a milder salsa.