Recipe: Island Pork Chops with Pineapple Salsa

ISLAND PORK CHOPS

4 pork chops, 1-inch thick
2 teaspoons Jamaican spice rub (or Cajun spice mix)
1/2 teaspoon salt
FOR THE PINEAPPLE SALSA:
1 small red onion, finely chopped
2 cups chopped fresh or canned pineapple
2 tablespoons chopped parsley
1 tablespoon fresh lime juice

Combine spice rub and salt in small dish. Reserve 3/4 tsp for salsa. Rub remaining spice over chops.

Heat ovenproof skillet over medium heat. Coat pan with nonstick cooking spray. Add chops; cook 4 minutes, until browned, turning once.

Place in 425 degree F oven; bake 10 minutes, until no longer pink.

MEANWHILE, PREPARE THE SALSA:
Rinse onion in sieve under running water; drain well. Combine onion, pineapple, parsley, lime juice and reserved spice mixture in bowl.

Serve salsa with pork.

Makes 4 servings
Source: Family Circle magazine, July 15, 1997