Pan-Grilled Pork Chops with Grilled Pineapple Salsa

Pan-Grilled Pork Chops with Grilled Pineapple Salsa Recipe
Photo: Randy Mayor; Styling: Melanie J. Clarke
This elegant pork chop supper calls for just five ingredients, plus salt and pepper.  The grilled pineapple salsa complements the grilled pork perfectly.

Yield:

4 servings (serving size: 1 chop and about 1/2 cup salsa)
Total time: 28 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 28 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

Seed the jalapeño if you prefer a milder salsa.

Maureen Callahan,

Cooking Light

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note