PORK WITH PINEAPPLE SALSA
Not only odes this easy entree taste awesome, but it's good for you, too. A little brown sugar, ground ginger and Dijon mustard help give the moist tenderloin its incredible flavor, and the tangy salsa can be made in no time. -Nicole Pickett Oro Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving 1/4 cup juice. Set aside 1 cup of pineapple (save remaining pineapple for another use). Place the pork on a rack in a shallow roasting pan. Combine 2 tablespoons brown sugar, mustard, paprika and ginger. Spread half over the pork. , Bake, uncovered at 450° for 15 minutes. Spread with remaining brown sugar mixture. Bake 15-20 minutes longer or until a thermometer reads 160°, Meanwhile, for salsa, in a small bowl, combine the red pepper, onions, pepper flakes if desired, remaining brown sugar, reserved pineapple and juice. Let pork stand for 5 minutes before slicing. Serve with salsa.
Nutrition Facts : Calories 259 calories, Fat 6g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 255mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges
PORK CHOP WITH PINEAPPLE SALSA
Let some sunshine into your weeknight with skillet-seared pork and a spicy tropical topping.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 503 g, Fat 23 g, Fiber 3 g, Protein 34 g
PINEAPPLE SALSA PORK CHOPS
Looking for an easy pork chop recipe? This Pineapple Salsa Pork Chops from Delish.com is the best.
Categories pineapple salsa recipes pork chop recipes skillet pork chops easy pork chops pork chops with pineapple salsa
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 425°. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon of the oil. Season pork chops with salt and pepper and add to skillet. Sear until golden, 3 minutes per side. Transfer skillet to oven and bake until cooked through, 10 to 12 minutes.
- Meanwhile, in a large bowl, toss pineapple, bell pepper, red and green onions, lime juice, and the 2 remaining tablespoons of the oil until combined. Season with salt and pepper.
- Let chops rest 5 minutes, then top with pineapple salsa before serving.
MARINATED PORK CHOP WITH PINEAPPLE SALSA
Steps:
- For the marinade:
- Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
- For the salsa:
- Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
- Preheat grill to medium heat.
- Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.
CHILI-RUBBED PORK CHOPS WITH GRILLED PINEAPPLE SALSA
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
- Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
- Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
- Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.
GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
- When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
- Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
- Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.
PORK CHOPS WITH PINEAPPLE SALSA
I came across this recipe at my last trip to the hospital. It was paired with a five-lb. pork loin. Well, I couldn't see myself preparing all that, but I did have some chops in the freezer. So, I pulled them out and prepared the recipe. Different, but delicious!
Provided by Redneck Epicurean
Categories Pork
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Mix together the salsa ingredients, cover and refrigerate.
- Mix together the dry ingredients with the oil and rub onto the pork chops.
- Line a baking dish with foil and spray the bottom. Place the pork chops in the dish and bake for 1-1 1/2 hrs or until the chops are done.
- When serving, let stand for 10 minutes. Top with salsa.
Nutrition Facts : Calories 349.1, Fat 21.4, SaturatedFat 6, Cholesterol 75, Sodium 1401.8, Carbohydrate 15.8, Fiber 3.1, Sugar 9.3, Protein 24.9
GRILLED PORK CHOPS WITH PINEAPPLE SALSA
Categories Onion Pork Quick & Easy Pineapple Hot Pepper Summer Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
- Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
- Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.
DOUBLE-THICK PORK CHOPS WITH PINEAPPLE SALSA
From "Cook's Country from America's Test Kitchen," episode 110, "Regional Chops." Be sure your chops are truly thick cut, at least 2" thick and evenly butchered. Be sure to use blade chops; other kinds of chops will not have enough fat to stand up to the long cooking.
Provided by DrGaellon
Categories Pineapple
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine rub ingredients thoroughly.
- Lay chops on a plate or baking sheet. Sprinkle with rub on both sides, rubbing into meat. Let rest in refrigerator, covered with plastic wrap, at least 1 hour, or up to 24 hours.
- Remove top and bottom of pineapple, and peel. Cut in half and set one half aside for another recipe. Cut in the other half into quarters and cut out core. Cut in 3/4" dice. Transfer to a bowl. Add red pepper, avocado, cilantro and jalapeno.
- Stir together sugar and lime juice. Pour over salsa and toss to coat. Cover with plastic wrap and refrigerate until chops are ready.
- Preheat grill; if using a gas grill, turn one burner on high. Soak 2 cups hickory chips in warm water for at least 15 minutes, then drain. Spread chips on a large sheet of foil. Fold up sides of foil, leaving a 1" square hole in the top. Place packet over primary burner and let heat 15 minutes to generate smoke.
- Turn heat down to medium and place chops on the cooler side of grill. Grill 50-60 minutes, turning once, to an internal temperature of 145°F (Thinner chops may need as little as 30 minutes.) Move chops over primary burner for 2 minutes on each side to produce a nice crust. Serve chops with salsa on the side.
Nutrition Facts : Calories 1105.3, Fat 66.1, SaturatedFat 21.1, Cholesterol 303.9, Sodium 869.8, Carbohydrate 32.9, Fiber 6.7, Sugar 22.4, Protein 93.8
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