The flavors of fresh salsa and smoky pork chops combine wonderfully in this dish. 

Ann Taylor Pittman
Recipe by Coastal Living September 2015

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Credit: Jennifer Davick; Styling: Linda Hirst

Recipe Summary test

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large grill pan over medium-high heat. Combine first 3 ingredients and 1 teaspoon salt. Rub pork chops on all sides with 1 1/2 tablespoons oil; sprinkle evenly with spice mixture. Coat pan with cooking spray. Grill pork 6 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.

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  • Rub remaining 1 1/2 teaspoons oil over onion slices. Add onion and pineapple to pan. Grill onion slices 3 minutes on each side or until well marked; grill pineapple slices 2 minutes on each side or until well marked. Remove from pan; coarsely chop onion, and cut pineapple into 1-inch pieces. Toss grilled onion and pineapple with lime zest and juice, cilantro, and remaining 1/4 teaspoon salt. Top pork with salsa. Serve with Herbed Browned Butter Couscous.

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