- Fabio Viviani born (1978)
Broiled Pork Chops with Spicy Pineapple Salsa
- Two 1-inch-thick, bone-in pork chops (about 1 ¼ pounds total)
- 1 Cup finely diced pineapple
- 1/2 Cup finely diced grape or cherry tomatoes
- 3 Tablespoons minced red onion
- 1/4 Cup chopped cilantro
- 1/4 Cup chopped mint
- Juice of 1 lime
- 2 Thai bird's-eye chiles, stemmed and chopped finely
- 1 Tablespoon olive oil
- Sea salt and freshly ground black pepper, to taste
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Here's a quick and easy weeknight meal for two that takes less than 30 minutes to put together. These pork chops are a tad on the spicy side (OK, they're actually really spicy), but feel free to use fewer chiles in the salsa or substitute something a bit less potent, such as serranos or jalapeños.
See all recipes for salsa.
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Preheat the broiler. Let the pork chops come to room temperature. Meanwhile, combine the pineapple, tomatoes, red onion, cilantro, mint, lime juice, and chiles in a bowl and set aside. Coat the pork chops with the olive oil on both sides and season with salt and pepper, to taste.
Place under the broiler and cook until a meat thermometer inserted into the thickest part without touching the bone reads at least 145 degrees, about 6 minutes. Transfer to plates, season the salsa with salt, to taste, mix well, and top the chops with the salsa. Let the chops rest for about 10 minutes before serving.