Pork Chop with Chili Rub and Topped with Pineapple Salsa
Portion Size: 3 oz. boneless, 5 oz. with bone
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 boneless pork chops, ½ inch thick | Trim all visible fat |
| 1 teaspoon salt | |
| ½ teaspoon black pepper | |
| ¼ cup oil | |
| 1 teaspoon garlic powder | |
| 1 teaspoon onion powder | |
| 2 Tablespoons chili powder | |
| ¼ cup brown sugar | |
| 1 large can crushed pineapple, drained | |
| ¼ cup minced red onion | |
| 1 Tablespoon lime juice | Add zest of 1 fresh lime too. (optional) |
| ¼ teaspoon salt | |
| Dash of cayenne pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a small bowl stir together, salt, black pepper, garlic powder, onion powder, chili powder and brown sugar | |
| 2 | Dredge chops in mixture | Discard unused mixture |
| 3 | Heat oil in large skillet over medium high heat. Brown chops, 3-4 minutes per side. | Cook until internal temperature reaches 145°F for 15 seconds. |
| 4 | In a small bowl combine, pineapple, red onion, lime juice, salt and cayenne pepper | |
| 5 | Serve hot chops with 2 T. pineapple salsa on top. |
Posted in Pork Dinner Recipes
