Southwestern Pineapple Pork Chops

This quick-fix savory entrée will have everyone coming back for seconds. Skillet prepared pork chops are seasoned with a Southwestern rub, pan seared, then simmered in a combination of zesty salsa and sweet pineapple. These sassy south-of-the-border chops are fork tender, fragrant and flavorful. A perfect meal for a busy weeknight, or errand-packed weekend. These succulent, Southwest inspired chops will have your family raving and will have you wondering how something so simple could be so delicious.

If you prepared my Southwest Chicken Burritos, then you probably still have some southwestern seasoning in your pantry. If not, then I will include the recipe again below. Just combine spices, shake to mix and store in an airtight container.

Rub a generous amount of seasoning on both sides of pork chops.

In a large skillet, over medium high heat, brown chops in pre-heated oil. 

Remove to platter and set aside.

In the same skillet, combine pineapple (with juice) and salsa. Stir to combine.

Bring to a boil. 

Return chops to the skillet. 

Reduce heat to medium, or medium-low, cover, and simmer for a minimum of 20 minutes. I cooked mine for about 40 minutes, because I wanted the chops to be really tender (but you don’t have to cook them that long). Actual cooking time depends on how tender you want the chops to be.

When ready to serve, remove from skillet, spoon some of the sauce over the chops and sprinkle with some chopped fresh cilantro.

SOUTHWESTERN PINEAPPLE PORK CHOPS
Source: Adapted from Country Woman Dec/Jan 2012
Posted by: www.meldingmagic.com

INGREDIENTS:

• 6 boneless pork loin chops
• Emeril’s Southwest seasoning (recipe below)
• 2 Tablespoons olive oil
• 1 (8-ounce) can crushed pineapple, undrained
• 1 heaping cup salsa, medium (or heat level of your choice)
• Chopped fresh cilantro

Emeril’s Southwest Seasoning:

• 2 Tablespoons chili powder
• 2 teaspoons ground cumin
• 2 Tablespoons paprika
• 1 teaspoon black pepper
• 1 Tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 Tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1-1/2 teaspoons salt
• 1 Tablespoon dried oregano

DIRECTIONS:

1.  Prepare Southwest seasoning: combine spices, shake to mix and store in an airtight container.
2.  Rub a generous amount of seasoning on both sides of pork chops.
3.  In a large skillet, over medium high heat, brown chops in pre-heated oil. Remove to platter and set
     aside.
4.  In the same skillet, combine pineapple (with juice) and salsa. Stir to combine. Bring to a boil.
5.  Return chops to the skillet. Reduce heat to medium, or medium-low, cover, and simmer for a
     minimum of 20 minutes. Actual cooking time depends on how tender you want the chops to be.
6.  When ready to serve, remove from skillet, spoon some of the sauce over the chops and sprinkle with
     some chopped fresh cilantro.