Skillet Pork and Warm Pineapple Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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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