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.
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- 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
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.