Blackened Chops with Pineapple Salsa
Courtesy of National Pork Board 4 Servings • 20 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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
Nutrition:
Calories: 200; Total Fat: 8g; Saturated Fat: 3g; Cholesterol: 55mg; Total Carbs: 9g; Fiber: 2g; Protein: 23g; Sodium: 199mg;