Pan-Grilled Pork Chops with Grilled Pineapple Salsa

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:
Recipe from Cooking Light

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Recipe Time

Total: 28 Minutes

Nutritional Information

Amount per serving
  • 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

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. 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.

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