Double Thick Pork Chops With Pineapple Salsa Recipes

SOUTHWESTERN PINEAPPLE PORK CHOPS

Steps:

• Sprinkle pork chops with pepper blend. In a large skillet, brown chops in oil. Remove and keep warm., In the same skillet, combine pineapple and salsa. Bring to a boil. Return chops to the pan. Reduce heat; cover and simmer until tender, 15-20 minutes. Sprinkle with cilantro.

PINEAPPLE PORK CHOPS

Steps:

• Heat the olive oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Remove chops from the skillet, and set aside.
• Mix the chicken broth, soy sauce and vinegar into the skillet, and bring to a boil. Return the pork chops to the skillet, reduce heat, and simmer 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove chops from the skillet, reserving broth mixture, and set aside.
• In a bowl, blend the brown sugar, cornstarch, and pineapple juice. Mix into the skillet with the chicken broth mixture. Bring to a boil. Serve with the cooked pork chops.

MARINATED PORK CHOP WITH PINEAPPLE SALSA

Steps:

• For the marinade:
• Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.
• For the salsa:
• Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
• Preheat grill to medium heat.
• Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

PINEAPPLE SALSA PORK CHOPS

Steps:

• Preheat oven to 425°. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon of the oil. Season pork chops with salt and pepper and add to skillet. Sear until golden, 3 minutes per side. Transfer skillet to oven and bake until cooked through, 10 to 12 minutes.
• Meanwhile, in a large bowl, toss pineapple, bell pepper, red and green onions, lime juice, and the 2 remaining tablespoons of the oil until combined. Season with salt and pepper.
• Let chops rest 5 minutes, then top with pineapple salsa before serving.

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

Steps:

• Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
• Preheat the grill, and oil the grates if necessary, to prevent sticking.
• Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
• Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
• Serve pork chops topped with salsa.

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA

Steps:

• 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
• 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
• 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

PORK CHOPS WITH PINEAPPLE

Steps:

• Heat oven to 350 degrees. Trim fat from pork chops and lightly sprinkle both sides with salt.
• Place pork in ungreased casserole or baking dish. Mix two tbsp juice with the brown sugar and nutmeg; spoon half of mixture over the pork.
• Top with pineapple slices, spoon remaining mixture over pineapple.
• Cover and bake for 30 minutes.
• Uncover and spoon sauce over pork occasionally. Bake for a further 15 minutes.