Weather: 74 degrees
What I’m listening to: Over the Rainbow/What a Wonderful World, Israel Kamakawiwo’ole
I couldn’t very well be in Hawaii and not make something with fresh pineapple. There are ripe, fragrant pineapples staring you in the face in just about every store here on the islands and they’re affordable, too. With weather in the high 70’s and sunshine, I could hardly pass up this opportunity. It’s like sunshine on a plate.
You can make this delicious spicy-sweet salsa early in the day and set it aside in the refrigerator for the flavors to mingle and marry. I use boneless, thin cut pork chops, and they cook up very quickly. This makes for a quick and easy main dish that would be great to serve for company. This salsa recipe would also be delightful on fresh fish.
Pork Chops with Pineapple Salsa
Adapted from Allrecipes.com
- For Pineapple Salsa:
- 1-1/2c fresh pineapple, chopped
- 1/2c red bell pepper, finely chopped
- 1/3c red onion, finely chopped
- 1 small jalapeño, seeded and minced (optional)
- 2T cilantro, finely chopped
- squeeze of fresh lime
- dash of salt
- 4-6 thin cut, boneless pork chops
- 1T Caribbean Jerk seasoning or rub
- 2t olive oil
Combine all salsa ingredients together in a bowl and stir to combine. Cover and refrigerate at least two hours.
Pat pork chops dry and season each side liberally with jerk seasoning/rub.
Heat a frying pan or grill pan over medium-high heat. Pour in olive oil. Cook pork chops in pan until golden and caramelized on each side and cooked through, being careful not to dry out, about 2 minutes per side for thin-cut chops. Remove from heat and let chops rest about 3 minutes before serving.
Top each chop with a generous amount of pineapple salsa. Serve.