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Skillet Pork and Warm Pineapple Salsa

Yield 4 servings (serving size: 1 chop and 1/2 cup salsa)
Pineapple is a sweet foil for the fiery jalapeño. Either fresh or canned pineapple chunks work well in this recipe. If you like a spicier kick, remember that smaller jalapeño peppers are typically hotter than the larger ones. To complete the meal, serve with rice and steamed snow peas.

Ingredients

  • 2 teaspoons olive oil, divided
  • 4 (4-ounce) boneless loin pork chops
  • 1 teaspoon salt-free Jamaican jerk seasoning (such as Spice Islands)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 1/3 cups pineapple chunks
  • 1/2 cup coarsely chopped onion
  • 1 tablespoon fresh lime juice
  • 1 small jalapeño pepper, seeded and chopped

Nutrition Information

  • calories 235
  • caloriesfromfat 29 %
  • fat 7.5 g
  • satfat 2 g
  • monofat 3.9 g
  • polyfat 0.7 g
  • protein 24.5 g
  • carbohydrate 17.2 g
  • fiber 1 g
  • cholesterol 70 mg
  • iron 1.3 mg
  • sodium 490 mg
  • calcium 32 mg

How to Make It

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.

  2. Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.