Pan-Grilled Pork Chops With Grilled Pineapple Salsa

This is another Cooking Light magazine recipe. They suggest using 1 tbsp of minced jalapeno pepper but I prefer to leave it out. I use canned pineapple.

• Ready In: 21 mins
• Serves: 4
• Yields: 1 chop + 1/2 cup of salsa

Ingredients

• 4 (4 ounce)  boneless center cut pork chops (about 1/2 inch thick)
• 1  tablespoon fresh lime juice
• 2  teaspoons fresh lime juice
•  cooking spray
• 4  slices pineapple (about 1/2 inch thick)
• 1  medium red onion, cut into 1/2 inch thick slices
• 5⁄8 teaspoon salt, divided
• 1⁄4 teaspoon fresh ground black pepper

Directions

1. Combine pork and 1 tablespoon juice; let stand for 10 minutes.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender. Coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice and 1/8 teaspoon of salt.
3. Sprinkle pork with remaining 1/2 teaspoon salt and pepper.
4. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.