Island Pork Chops
Yield
4 servingsPrep
15 minCook
15 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
1 inch thick |
*
|
| 2 | teaspoons |
spice mixture
cajun, or jamaican spice rub |
* |
| ½ | teaspoon |
salt
|
|
| 1 | small |
red onion
finely chopped |
|
| 2 | cups |
pineapple, fresh
canned, or fresh |
*
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 1 | tablespoon |
lime juice
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
pork chops
1 inch thick |
*
|
| 1E+1 | ml |
spice mixture
cajun, or jamaican spice rub |
* |
| 2.5 | ml |
salt
|
|
| 1 | small |
red onion
finely chopped |
|
| 473 | ml |
pineapple, fresh
canned, or fresh |
*
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 15 | ml |
lime juice
fresh |
|
Directions
Place chops on waxed paper.
Combine spice rub and salt in small dish.
Reserve ¾ teaspon for salsa.
Rub remaining spice over chops.
Heat ovenproof skillet over medium heat.
Coat pan with nonstick cooking spray.
Add chops; cook 4 minutes, until browned, turning once.
Place in 425F oven; bake 10 minutes, until no longer pink.
Meanwhile, prepare salsa; Rinse onion in sieve under running water; drain well.
Combine onion, pineapple, parsley, lime juice and reserved spice mixture in bowl.
Serve with pork.
