Here's a quick and easy weeknight meal for two that takes less than 30 minutes to put together. These pork chops are a tad on the spicy side (OK, they're actually really spicy), but feel free to use fewer chiles in the salsa or substitute something a bit less potent, such as serranos or jalapeños.
- 2 1-inch thick, bone-in pork chops (about 1 1/4 pounds total)
- 1 cup Finely diced pineapple
- 3 tablespoon Minced red onion
- 1/4 cup Chopped cilantro
- 1/4 cup Chopped mint
- Juice of 1 lime
- 2 Thai bird's-eye chiles, stemmed and chopped finely
- 1 tablespoon Olive oil
- Sea salt and freshly ground black pepper, to taste
- Preheat the broiler. Let the pork chops come to room temperature.
- Meanwhile, combine the pineapple, tomatoes, red onion, cilantro, mint, lime juice, and chiles in a bowl and set aside.
- Coat the pork chops with the olive oil on both sides and season with salt and pepper, to taste.
- Place under the broiler and cook until a meat thermometer inserted into the thickest part without touching the bone reads at least 145 degrees, about 6 minutes.
- Transfer to plates, season the salsa with salt, to taste, mix well, and top the chops with the salsa.
- Let the chops rest for about 10 minutes before serving.