Pork chops with hot pineapple salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Center-cut pork chops, | |
| (about 3/4\" thick) | ||
| 1 | tablespoon | Olive oil |
| 1 | can | Crushed pineapple (20 oz), undrained |
| 1 | can | Black-eyed peas (16 oz), drained and rinsed |
| ⅓ | cup | Sweet red pepper, finely chopped |
| ½ | teaspoon | Black pepper |
| ½ | teaspoon | Dried leaf thyme, crushed |
| ½ | teaspoon | Lemon juice |
| ½ | cup | Red onion, finely chopped |
| ¼ | cup | Jalapeno peppers, seeded, |
| & finely chopped | ||
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground cumin |
| Chopped fresh parsley | ||
Directions
HOT PINEAPPLE SALSA
Preheat the oven to Broil.
Combine the oil, pepper, thyme and lemon juice in a small bowl. Brush the mixture evenly on both sides of the pork chops.
Prepare the Hot Pineapple Salsa. Combine all of the ingredients in a medium saucepan over medium heat. Heat, stirring occasionally, until heated through, about 5 minutes.
Broil the pork chops 6 inches from the heat source for 14 to 16 minutes, turning once, until the meat is cooked through and no longer pink in the center.
Serve the broiled pork chops with the warm pineapple salsa and steamed carrots on the side, if you wish.
NOTE: "The salsa is heated through to bring out the flavors. It is also excellent served with grilled or broiled chicken and strongly fish such as tuna, swordfish or sea bass." Makes 4 servings. Per serving: 433 Calories; 33 g Protein; 12 g Fat; 51 g Carbohydrate; 333 mg Sodium; 71 mg Cholesterol. Exchanges: 1⅛ Starch/Bread; 3 ½ Meat; ¾ Vegetable; ⅔ Fat. [Can-Do Dinners; Robert Yamerone] [Family Circle; 2/1/95] Posted by Fred Peters.
Submitted By FRED PETERS On 02-14-95