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Pork Chops with Pineapple Salsa

Pineapple is one of my favorite fruits. This pork chop and pineapple dish has a double layer of flavor. The pork chops are marinated then cooked to infuse deep flavor through the meat. They’re served with a sassy salsa loaded with pineapple and spiked with lime juice. The presentation is about spooning sunshine

on pork and bursts with flavor in each bite. Pineapple is available year round. That’s a happy thought. Enjoy some pineapple sunshine on your next pork chop dinner.

Prep Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 2 servings | Difficulty: Easy

The Sauce 1-Marinate
1/4 tsp Lime Zest
2 Limes, juiced
1 Tbsp Honey
1 small Shallot, diced
2/3 large Jalapeno, minced
1 clove Garlic, minced
1/3 cup Olive Oil

The Sauce 2-Salsa
1/2 Pineapple, finely diced
1 medium Tomato, finely diced
1/3 large Jalapeno, minced
1 Tbsp chopped Fresh Cilantro
1 Lime, juiced
Salt and Pepper

The Rest
4 bone-in Center Cut Pork Chops

Preparation Instructions
1. Pour the marinate ingredients into a gallon zip bag. ;) Add the pork chops, zip the bag and squish to completely coat the meat. Put in the fridge for 3 hours to marinate.

2. Mix all the salsa ingredients in a medium bowl and let stand. Serve at room temperature to bring out the full sweetness of the pineapple.

3. Grill or pan fry pork chops for 5-8 minutes on each side. Serve with a serving of salsa on the top.

;) Zip Bag—Put the bag in a medium bowl to make adding the ingredients easier.

Dish Designer
• Adjust the heat up by adding the jalapeno seeds and veins, or adjust the heat down by reducing the jalapeno.
• Substitute fresh Italian parsley for the cilantro.
• Substitute onion for the shallot.

Inspiration—Pat and Gina Neely
sauces over under and through

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