Blackened Chops with Pineapple Salsa
This pineapple salsa gives a touch of spice with the sweetness of the fruit. Serve with steamed summer squash and corn muffins.
4 boneless pork chops, 3/4-inch thick
1 cup chopped fresh or canned pineapple
1 medium red or green bell pepper, chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
1/2 of a jalapeno pepper, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon ground black 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 ground black 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 5 to 6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 210 calories Protein 24 grams Fat 8 grams Sodium 409 milligrams Cholesterol 68 milligrams.
Recipe and photograph provided courtesy of National Pork Board.