
By Hannah Skalski
PAN-GRILLED PORK CHOPS WITH GRILLED PINEAPPLE SALSA
Updated at: Sun, 21 Apr 2024 18:45:35 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per recipe
Calories414.3 kcal (21%)
Total Fat15.7 g (22%)
Carbs30.6 g (12%)
Sugars20.6 g (23%)
Protein37.7 g (75%)
Sodium882.7 mg (44%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

2 x 4 ounceloin pork chops
boneless center-cut, about 1/2-inch thick

2 Tablespoonsfresh lime juice

3 Slicespineapple
1/2-inch thick, fresh pineapple is preferable to canned slices

1red onion
Medium, cut into 1/2-inch thick slices

1 Tablespoonjalapeno pepper
coarsely chopped, optional seeding for a milder salsa

freshly ground salt

pepper freshly ground

cooking spray
Instructions
Step 1
Combine pork and 1 tablespoon lime juice; let stand for 10 minutes.
Step 2
Preheat oven to 350 degrees.
Step 3
Cut away any excess fat from the pork chops. Coat one side with EVOO and press some freshly ground salt and pepper into it. Repeat on other side. Line a shallow baking pan with parchment paper and place pork chops atop it. Bake for 20 - 25 minutes.
Step 4
Heat a grill pan over medium-high heat. Coat with cooking spray. Add pineapple and onion; cook 6-8 minutes on each side or until onion is tender (note: time the cooking of the salsa and pork chops so everything finishes at the same time). Coarsely chop pineapple and onion; combine in a medium bowl with 2 teaspoons of lime juice, coarsely chopped jalapeno and season with salt; cover to keep warm.
Step 5
Serve with asparagus or string beans or some other type of vegetable.
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