Pork chops with Pineapple Salsa and Cilantro-Lime Rice

Pineapple Salsa Pork Chop

I love this dish. It’s easy to make and refreshing to eat. Both recipes are from Ms. Stewart herself, an inspiration in my life that LITERALLY transcends words.

But let’s move on.

I love pork chops. I especially love them with a sweet salsa. I’ve used mangos and peaches before, but I think the pineapple works best here. Use discretion with the Serrano though. I only use half a pepper, and sometimes that’s too much for me. If you can’t handle the heat, think about seeding it first or nixing it all together.

I normally buy a four-pack of pork chops for about $5.50. I use two and save the other two (usually for chicken-fried pork chops but that’s a different post). The rest of the ingredients shouldn’t cost much. Oil, rice, honey and flour are staples in a pantry anyway. The fresh ingredients probably cost me about $5 total.

The entire meal shouldn’t cost more than $10 when you think about the leftover chops you got for next time.

Ingredients for 2:

  • 2 bone-in pork chops
  • 2 tsp flour
  • ½ cup pineapple, fresh or canned and chopped
  • 2 cups cilantro, coarsely chopped
  • 2 limes, juiced (1 needed for both dishes)
  • ½ Serrano, finely chopped
  • ½ red onion, halved and sliced
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • Cayenne, salt and pepper
  • 1 cup long grain rice
  • 1 garlic clove

Prepare the salsa in a small bowl by combining the pineapple, sliced onion, Serrano, honey, 1 cup cilantro, salt and pepper. Set aside.

Prepare the rice by bringing 1.5 cups of water to a boil in a saucepan (make sure it comes with a lid). Add rice and some salt. Cover and reduce to a simmer. Cook until all the water has absorbed, about 18 minutes.

While the rice is cooking, combine the juice of 1 lime, garlic clove, ¾ to 1 cup cilantro, 1 tablespoon oil and juice of 1 lime into a food processor until smooth. Stir the mixture into the cook rice.

Also while the rice is cooking, prep the pork chops.

Heat 1 tablespoon of oil in a pan over medium heat. Season the chops with salt, pepper and cayenne on both sides. Also dust both sides with the flour. Cook the chops until brown, about 4 minutes on each side. Test by cutting close to the bone; it shouldn’t be pink.

Top the pork chop with the salsa with a side of rice and enjoy. It comes out to be a really beautiful, colorful dish.

Published in: on June 1, 2010 at 2:07 pm  Comments (1)  
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  1. […] grain. Here my salmon fillet shares the plate with a tomato and avocado salad and a house favorite, cilantro-lime rice. The total costs will run you about […]

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