Blackened Chops with Pineapple Salsa Print Email

4 boneless pork chops, 3/4-inch thick
1 cup fresh pineapple, chopped, OR canned pineapple
1 medium red bell pepper, OR green, chopped
1 tablespoon onion, finely chopped
1 tablespoon lime juice
1 teaspoon chili powder
1/2 jalapeno chile, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
salt and pepper

1 TBS Tony’s Cajun Seasoning, to taste
olive oil, as needed

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.

Blend seasoning with oil as needed to form a paste and rub over the chops. Heat a large heavy skillet over medium-high heat and mist or drizzle with oil. Sear chops quickly, cooking to 145-160 degrees internal (about 5-8 minutes), rest five minutes and serve with the salsa.

Serves 4