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2014 Be My Valentine Pork Chops

Pork Chops for your favorite pork chop.
Pork Chops for your favorite pork chop.
Mary Browning

I hear it all the time... People want a healthy dinner, but they can't always go out to a restaurant for a meal. Well, here is a sweetheart of a dish.

Pork Chops with a Pineapple Chipotle Salsa

4 Pork Chops

For the Salsa:

1 cup of fresh diced Pineapple

1 Jar of Chipotle Salsa

1 dash of Liquid Smoke

1 tbsp Olive Oil

2 tsp Balsamic vinegar

For the Marinade:

1/4 tsp dried Ginger

1/4 tsp dried Parsley

1/3 cup Lime Juice

1/4 tsp dried Cumin

1/4 tsp dried Paprika

1 Serrano Pepper Sliced thin

2 Cloves fresh Garlic

4 tbsp Vinegar

Under the Chops:

4 cups of Salad Mix - Spinach, Arugula, Chard, Fris-ee, Romaine

Salt to taste

First, combine all the ingredients for the marinade. Toss the pork chops in the marinade, and let sit in your fridge for up to 3 hours, then allow the chops to warm up to room temp for about 30 minutes, covered on the counter.

Heat your cast iron skillet on medium heat or until the temp reaches 400 degrees. Place the chops on the skillet for 5 - 8 minutes each side. 5 minutes for medium, and 8 minutes for done.

While this is cooking, prepare your pineapple-chipotle salsa. I like to use a good organic chipotle salsa as a base, and then add in the fresh pineapple. Dice, and mix together with the balsamic vinegar and oil.

Place the cooked pork chop over the Salad Mix, and top with the salsa. Sprinkle the salt, and Enjoy!

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