Pork chops with hot pineapple salsa

4 servings

Ingredients

Quantity Ingredient
4 Center-cut pork chops,
(about 3/4\" thick)
1 tablespoon Olive oil
1 can Crushed pineapple (20 oz), undrained
1 can Black-eyed peas (16 oz), drained and rinsed
⅓ cup Sweet red pepper, finely chopped
½ teaspoon Black pepper
½ teaspoon Dried leaf thyme, crushed
½ teaspoon Lemon juice
½ cup Red onion, finely chopped
¼ cup Jalapeno peppers, seeded,
& finely chopped
½ teaspoon Salt
¼ teaspoon Ground cumin
Chopped fresh parsley

Directions

HOT PINEAPPLE SALSA

Preheat the oven to Broil.

Combine the oil, pepper, thyme and lemon juice in a small bowl. Brush the mixture evenly on both sides of the pork chops.

Prepare the Hot Pineapple Salsa. Combine all of the ingredients in a medium saucepan over medium heat. Heat, stirring occasionally, until heated through, about 5 minutes.

Broil the pork chops 6 inches from the heat source for 14 to 16 minutes, turning once, until the meat is cooked through and no longer pink in the center.

Serve the broiled pork chops with the warm pineapple salsa and steamed carrots on the side, if you wish.

NOTE: "The salsa is heated through to bring out the flavors. It is also excellent served with grilled or broiled chicken and strongly fish such as tuna, swordfish or sea bass." Makes 4 servings. Per serving: 433 Calories; 33 g Protein; 12 g Fat; 51 g Carbohydrate; 333 mg Sodium; 71 mg Cholesterol. Exchanges: 1⅛ Starch/Bread; 3 ½ Meat; ¾ Vegetable; ⅔ Fat. [Can-Do Dinners; Robert Yamerone] [Family Circle; 2/1/95] Posted by Fred Peters.

Submitted By FRED PETERS On 02-14-95

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