"There is poetry in a pork chop to a hungry man." ~Philip Gibbs
Pork chops are a favorite in my house and are usually in my weekly dinner rotation. Coming up with new ways to make them is what trips me up though. Stuff and bake them, marinate and grill them, season and saute them...my boys may not get bored but I certainly do.
I found the cure for pork chop monotony earlier this week in the form of a fresh pineapple salsa. It's not the fastest dish to make but it sure is tasty. It is also versatile. You can top chicken breasts with it as well as pork chops or scoop it up with tortilla chips as a refreshing appetizer.
One serving of the salsa (this recipe makes four) provides 28 grams of protein, 4 grams of fiber and only 3 grams of saturated fat.
Pork Chops with Pineapple Salsa
- 1 small fresh pineapple (peeled, cored, diced)
- 1 Granny Smith apple (peeled, cored, chopped small)
- 1/2 red bell pepper (seeded, chopped small)
- 1/2 red onion (chopped small)
- 1/4 cup apple cider vinegar
- 1 tbsp ginger (I prefer to not use fresh because I feel that it overpowers the salsa but feel free to use fresh if you really love ginger)
- 4 tsp apricot preserves (or orange marmalade)
- 1 sm jalapeno (seeded, deveined, minced)
- 2 garlic cloves (minced)
- 1/4 tsp cinnamon
- Pinch of cloves
- Salt and pepper to taste
- 4 tsp olive or vegetable oil
- 4 5-oz bone in pork chops
- Heat a large pot over medium low heat.
- Add all ingredients to pot except oil and pork chops.
- Bring to a simmer and cook about 40 minutes, or until thickened. (You can add a tbsp or two of water if it seems dry.)
- Preheat oven to 300 degrees.
- In a medium skillet heat the oil.
- Saute the pork chops until browned.
- Place the skillet in the oven and bake, turning occasionally, until cooked through (10-15 mins).
- Serve with pineapple salsa.