Rating: 4 stars
15 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 3
  • 4 star values: 7
  • 5 star values: 5

This elegant pork chop supper calls for just five ingredients, plus salt and pepper.  The grilled pineapple salsa complements the grilled pork perfectly.

Maureen Callahan
Recipe by Cooking Light March 2010

Gallery

Credit: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

total:
28 mins
Yield:
4 servings (serving size: 1 chop and about 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

Seed the jalapeño if you prefer a milder salsa.

Nutrition Facts

215 calories; fat 7g; saturated fat 2.5g; mono fat 3.1g; poly fat 0.5g; protein 26.4g; carbohydrates 10.9g; fiber 1.4g; cholesterol 70mg; iron 1mg; sodium 416mg; calcium 42mg.
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