Broiled Pork Chops with Spicy Pineapple Salsa

(Will Budiaman)

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.

Cook Time:

Prep Time:

Total Time:25 min

Servings: 2

Ingredients:

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

Preparation:

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.