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Photo: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photo: Randy Mayor; Styling: Melanie J. Clarke

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.

Cooking Light MARCH 2010

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

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.

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
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Pan-Grilled Pork Chops with Grilled Pineapple Salsa recipe

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