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Week Night Meals Main Dish

Blackened Chops with Pineapple Salsa

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  • Serves: 4
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  • 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.


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