Add contrast to chops with
your own salsa. This pineapple salsa gives a touch of spice with
the sweetness of the fruit. Serve with steamed summer squash
and corn muffins.
Blackened
Chops with Pineapple Salsa
4 boneless pork chops,
3/4-inch thick
1 cup chopped fresh or canned pineapple
1 medium red or green bell pepper, chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
1/2 of a jalapeno pepper, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon vegetable oil
To prepare salsa, in a
medium bowl combine pineapple, red pepper, onion, lime juice,
1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin
and cayenne. Season to taste with salt and pepper; set aside.
In a small bowl combine
2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika,
1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon
oil. Rub the mixture all over the chops.
Heat a large heavy skillet
over medium-high heat. Cook chops for 5 to 6 minutes, turning
occasionally, until evenly browned on both sides, and chops are
just done. Serve chops with the salsa.
