Good, simple meal. I used our Trager for both the veggies and the pork. Using a grill rack, it took 10 minutes each side for the pineapple/onion and 7 minutes each side for the pork. Perfect. Don't forget to wear gloves while mincing the jalapeno!
Pan-Grilled Pork Chops with Grilled Pineapple Salsa
This elegant pork chop supper calls for just five ingredients, plus salt and pepper. The grilled pineapple salsa complements the grilled pork perfectly.
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- Calories: 215
- Fat: 7g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.5g
- Protein: 26.4g
- Carbohydrate: 10.9g
- Fiber: 1.4g
- Cholesterol: 70mg
- Iron: 1mg
- Sodium: 416mg
- Calcium: 42mg
- 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
- 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.
Seed the jalapeño if you prefer a milder salsa.
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