Add contrast to chops with your own salsa. This pineapple salsa gives a touch of spice with the sweetness of the fruit. Serve with steamed summer squash and corn muffins.
- 4 New York pork chops (top loin, 3/4-inch thick)
- 1 cup fresh pineapple (chopped, OR canned pineapple)
- 1 red bell pepper (medium, OR green, chopped)
- 1 tablespoon onions (finely chopped)
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 jalapeno chilies (finely chopped)
- 1/8 teaspoon ground cumin
- 1/8 teaspoon cayenne
- black pepper
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 teaspoon vegetable oil
- To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside.
- In a small bowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops. Heat a large heavy skillet over medium-high heat. Cook chops for 8 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. . Serve chops with the salsa.