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Pork Chop with Pineapple Salsa


Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.

  • Prep:
  • Total Time:
  • Servings: 1

Source: Everyday Food, December 2008


  • 1 cup pineapple chunks
  • 1/2 small red onion, halved and thinly sliced
  • 1/2 to 1 jalapeno chile (ribs and seeds removed, for less heat), thinly sliced
  • 1 tablespoon honey
  • 1/4 cup fresh cilantro, chopped
  • Coarse salt and ground pepper
  • 1 tablespoon vegetable oil, such as safflower
  • 1 bone-in pork loin chop (8 to 10 ounces)
  • 1 teaspoon all-purpose flour


  1. In a medium bowl, combine pineapple, onion, jalapeno, honey, and cilantro. Season with salt and pepper; set salsa aside.

  2. In a skillet, heat oil over medium. Season pork with salt and pepper; dust with flour. Cook until browned on both sides and opaque throughout, 3 to 4 minutes per side. Serve pork topped with pineapple salsa.

Cook's Notes

Because this recipe calls for only one cup of pineapple, pick up a container of precut chunks from the produce aisle, or grab an 8-ounce can and drain before using.

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