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.
Source: Everyday Food, December 2008
Prep Time 10 minutes
Total Time 20 minutes
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
In a medium bowl, combine pineapple, onion, jalapeno, honey, and cilantro. Season with salt and pepper; set salsa aside.
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.
Most of a jalapeno's heat comes from its ribs and seeds. Halve the chile lengthwise, and remove the ribs and seeds with a sharp paring knife. Then wash your hands well!