After a few days of not really doing much cooking do to a ridiculous amount of leftover roast beef, I finally looked up recipes for my chops. A recipe from epicurious sparked an idea in my mind for a pineapple salsa match to my chops. In the end, I kind of made up the recipe and it was pretty delicious. I recommend this recipe to all you pork chop and pineapple lovers out there. And I suppose you might be able to use something like mango instead.
3 Center cut pork chops
English prime rib rub or other favorite seasoning
1 serrano pepper
2 t olive oil
1. Chop your pineapple into bite sized pieces. Zest some lime into a bowl and add pineapple pieces. Chop the serrano pepper removing seeds and pith and add to the bowl. Squeeze the juice of one lime over the pineapple. Stir and refrigerate at least 10 minutes.
2. Heat olive oil in a skillet over medium high heat.
3. Salt and season the pork chops on both sides
4. Cook chops in the heated pan about 3 minutes per side until cooked through. After the first side is brown, add the zest and juice of your remaining lime.
5. In the last two minutes, add some of the juice from your salsa and some of the pineapple.
6. Serve warm with the pineapple salsa spooned over pork.