Recipes Ingredients Meat & Poultry Pork Recipes Pork Chop with Pineapple Salsa 3.7 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 20 mins Servings: 1 Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping. Ingredients 1 cup pineapple chunks ½ 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 ¼ 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 Directions 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. 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. Rate it Print