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.
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
How to Make It
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.
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.
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