Blackened Chops with Pineapple Salsa

Blackened Chops with Pineapple Salsa
4 servings


I have done blackened chops as a main meat dish many times but when a friend made a pineapple salsa for a barbeque, I knew that this sweet tangy salsa would be a perfect compliment to these chops.


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
½ of a jalapeno pepper, finely chopped
⅛ teaspoon ground cumin
⅛ teaspoon cayenne
Salt and pepper
2 teaspoons chili powder
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon pepper
¼ 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 5-6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa.