(Since there were three of us, we tripled all the following ingredients)
- 1 cup pineapple chunks (we used canned pineapple chunks that we cut into smaller bite-size pieces)
- ½ small red onion, halved and thinly sliced
- ½ to 1 jalapeño chile (ribs and seeds removed for less heat) (we used 1 jalapeño and left the ribs and seeds in)
- 1 tablespoon honey
- ¼ cup fresh cilantro, chopped
- Coarse salt and freshly ground pepper to taste (we used kosher salt and freshly ground black pepper)
- 1 tablespoon vegetable oil, such as safflower (we just used vegetable oil)
- 1 bone-in pork loin chop (8 to 10 ounces)
- 1 teaspoon all-purpose flour
- Coarse salt and ground pepper (we used kosher salt and freshly ground black pepper)
- Take a medium-sized mixing bowl out and combine all the salsa ingredients together in it, leaving the salsa off to the side for now.
- Take a large skillet out and pour the oil in, setting the heat to medium. Season the pork with salt and pepper, dusting the pork with the flour afterwards. Once the oil’s hot, add the pork to the skillet and cook for 3 to 4 minutes (we went with 4 minutes) per side until the pork chop looks browned and the pork’s fully cooked. Take the pork chop out of the skillet, top it with the salsa and enjoy !
This was a really tasty dish. You should know though that there’s going to be a lot of leftover salsa. You could probably cook up a few more pork chops and still have enough salsa to top them with.
Recipe source unknown.
Hope you enjoy life !