(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.
¼ cup, cilantro, minced (I accidentally got ¼ cup minced cilantro)
1 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies
1 pound ground pork
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
Take 6 ounces of the pineapple and cut it into ¼-inch pieces, giving the rest of the pineapple a rough chop. Finely chop the onion, dividing the resulting pieces in half. Take a small mixing bowl out and mix together the ¼-inch pieces portion of pineapple, half of the onion and the cilantro together, seasoning with salt and pepper.
Take a food processor out (we used our blender) and add in the tomatoes (including the juice) and pineapple, processing until the mixture is smooth. Take a 12-inch nonstick skillet out and set the heat to medium-high. Once the skillet’s hot, add in the pork and the second half of the onion, stirring frequently until the pork’s fully cooked. Add the tomato mixture from the food processor to the skillet, mixing it in with the pork. Turn the heat down so it’s only at a simmer and let the dish cook for 8 to 10 minutes or until the tomato mixture’s thickened. Season with salt and pepper to your liking.
Take the taco shells and warm them up based off directions on the package they came in. Place equal amounts of the pork mixture into each shell, followed by the pineapple salsa.
Thanks to the red tomatoes being blended with the pineapple, the sauce (as you can tell) has an orange-ish color to it.