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 jalapeƱos.


  • 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


Step 1

Preheat the broiler. Let the pork chops come to room temperature.

Step 2

Meanwhile, combine the pineapple, tomatoes, red onion, cilantro, mint, lime juice, and chiles in a bowl and set aside.

Step 3

Coat the pork chops with the olive oil on both sides and season with salt and pepper, to taste.

Step 4

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.

Step 5

Transfer to plates, season the salsa with salt, to taste, mix well, and top the chops with the salsa.

Step 6

Let the chops rest for about 10 minutes before serving.