Skillet Pork and Warm Pineapple 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.

Yield: 4 servings (serving size: 1 chop and 1/2 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 29%
  • Fat: 7.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 24.5g
  • Carbohydrate: 17.2g
  • Fiber: 1g
  • Cholesterol: 70mg
  • Iron: 1.3mg
  • Sodium: 490mg
  • Calcium: 32mg

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

Preparation

  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.
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