Skillet Pork and Warm Pineapple Salsa

Pineapple is a sweet foil for the fiery jalapeño. Either fresh or canned pineapple chunks work well in this recipe. If you like a spicier kick, remember that smaller jalapeño peppers are typically hotter than the larger ones. To complete the meal, serve with rice and steamed snow peas.

Yield: 4 servings (serving size: 1 chop and 1/2 cup salsa)

Ingredients

• 2  teaspoons  olive oil, divided
• 4  (4-ounce) boneless loin pork chops
• 1  teaspoon  salt-free Jamaican jerk seasoning (such as Spice Islands)
• 1/2  teaspoon  salt
• 1/8  teaspoon  ground red pepper
• 1 1/3  cups  pineapple chunks
• 1/2  cup  coarsely chopped onion
• 1  tablespoon  fresh lime juice
• 1  small jalapeño pepper, seeded and chopped

Preparation

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Sprinkle both sides of pork with jerk seasoning, salt, and red pepper. Add pork to pan; cook 4 minutes on each side or until done. Remove pork from pan; cover and keep warm.

Add remaining 1 teaspoon oil to skillet. Add pineapple, reserving 2 tablespoons juice. Add onion; cook 2 minutes or until lightly browned, stirring frequently. Stir in lime juice, jalapeño, and reserved pineapple juice. Serve warm salsa over pork.

Nutritional Information

Calories:

235 (29% from fat)

Fat:

7.5g (sat 2g,mono 3.9g,poly 0.7g)

Protein:

24.5g

Carbohydrate:

17.2g

Fiber:

1g

Cholesterol:

70mg

Iron:

1.3mg

Sodium:

490mg

Calcium:

32mg