Blackened Chops with Pineapple Salsa
Courtesy of National Pork Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 10 Min.
Prep Time: 20 Min.
Cook Time: 10 Min.
What you need:
* 4 boneless pork chops, 3/4-in. thick
* 1 c. fresh pineapple, chopped, or canned pineapple
* 1 medium red bell pepper, or green, chopped
* 1 Tbsp. onion, finely chopped
* 1 Tbsp. fresh lime juice
* 1 tsp. chili powder
* 1/2 jalapeno chile, finely chopped
* 1/8 ground cumin
* 1/8 tsp. cayenne pepper
* salt and pepper
* 2 tsp. chili powder
* 1 tsp. ground coriander
* 1/2 tsp. ground cumin
* 1/2 tsp. paprika
* 1/2 tsp pepper
* 1/4 tsp. salt
* 1 tsp. vegetable oil
* 1 c. fresh pineapple, chopped, or canned pineapple
* 1 medium red bell pepper, or green, chopped
* 1 Tbsp. onion, finely chopped
* 1 Tbsp. fresh lime juice
* 1 tsp. chili powder
* 1/2 jalapeno chile, finely chopped
* 1/8 ground cumin
* 1/8 tsp. cayenne pepper
* salt and pepper
* 2 tsp. chili powder
* 1 tsp. ground coriander
* 1/2 tsp. ground cumin
* 1/2 tsp. paprika
* 1/2 tsp pepper
* 1/4 tsp. salt
* 1 tsp. vegetable oil
What to do:
1. To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 tsp. chili powder, jalapeno pepper, 1/8 tsp. cumin and cayenne. Season to taste with salt and pepper; set aside.
2. In a small bowl combine 2 tsp. chili powder, coriander, 1/2 tsp. cumin, paprika, 1/2 tsp. pepper and 1/4 tsp. salt. Stir in 1 tsp. oil. Rub the mixture all over the chops.
3. Heat a large heavy skillet over medium-high heat. Cook chops for 8 min., until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. Serve chops with the salsa.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
2. In a small bowl combine 2 tsp. chili powder, coriander, 1/2 tsp. cumin, paprika, 1/2 tsp. pepper and 1/4 tsp. salt. Stir in 1 tsp. oil. Rub the mixture all over the chops.
3. Heat a large heavy skillet over medium-high heat. Cook chops for 8 min., until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time. Serve chops with the salsa.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutritional information:
Calories: 200; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 55mg; Total Carbs: 9g; Fiber: 2g; Protein: 23g; Sodium: 199mg;