I wish I could claim this recipe as my own because it is quite delicious and simple, but the credit goes to Cooking Light. This is one of the Professor's favorites. What's for dinner at your house tonight?
Pork Chops and Warm Pineapple Salsa
2 tsp. olive oil, divided
4 4-ounce boneless pork chops
1 tsp. salt-free Jamaican jerk seasoning
1/2 tsp. salt
1/8 tsp. ground red pepper
1 1/3 cups pineapple chunk, fresh or canned
1/2 cup chopped onion
1 Tbls. fresh lime juice
1 small jalapeno pepper, seeded and chopped
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.
Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons of juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, japaleno, and reserved pineapple juice. Serve warm salsa over pork.
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