*As I said earlier, I use porkchops with a bone. Secondly, you could easily grill the porkchops outside on the grill if you wanted to. Thirdly, I don't know if this is a kid-friendly recipe. Juliet didn't go for it, but she doesn't go for pretty much anything. Lastly, seed the jalapeno if you prefer a milder salsa.
The FIVE ingredients:
4 (4 ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1 tablespoon plus 2 teaspoons fresh lime juice, divided
4 (1/2 inch thick slices) pineapple
1 medium red onion, cut into 1/2 inch thick slices
1 tablespoon minced jalopeno pepper
Directions:
Compine port and 1 tablespoon juice, let stand for ten minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion, cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeno, and 1/8 teaspoon salt. Sprinkle port with 1/2 teaspoon salk and 1/4 teaspoon freshly ground pepper. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done. Eat with the salsa.
Serving Size, 1 porkchop with 1/2 cup salsa.
Calories: 250 Fat: 7 grams
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