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Pan-Grilled Pork Chops With Grilled Pineapple Salsa

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“This is another Cooking Light magazine recipe. They suggest using 1 tbsp of minced jalapeno pepper but I prefer to leave it out. I use canned pineapple.”
READY IN:
21mins
SERVES:
4
YIELD:
1 chop + 1/2 cup of salsa
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine pork and 1 tablespoon juice; let stand for 10 minutes.
  2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice and 1/8 teaspoon of salt.
  3. Sprinkle pork with remaining 1/2 teaspoon salt and pepper.
  4. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

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