Pineapple proved that it could conquer pizza. Now we’re helping it take its sweet–savory domination to the next level. Pineapple salsa smothers these pork chops, with the fruit’s tangy juices mingling with those of the pork. You’ll wanna scoot the jasmine rice and green beans over on your plate so that they can soak up some of that bright yellow sunshine, too.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Peel, halve, and mince shallot. Cut lime in half. Finely chop cilantro. Drain pineapple, reserving juice, and finely chop flesh.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered until meal is ready.
In a medium bowl, combine pineapple, 2 tsp shallot, half the cilantro, and juice from one lime half. Season with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season pork all over with salt and pepper. Add to pan and cook until it almost reaches desired doneness, 4-5 minutes per side. Stir in remaining shallot, honey, pineapple juice, and 2 TBSP water. Cook until pork is done, another 1-2 minutes. Remove from heat and stir in a squeeze of lime.
Transfer pork and glaze to a plate; cover with foil to keep warm. Wipe out pan, then heat a drizzle of olive oil in it over medium-high heat. Add green beans. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper. TIP: Add a splash of water to the pan if you’re having trouble getting the green beans to soften.
Fluff rice with a fork, then stir in remaining cilantro and a squeeze of lime. Divide between plates, then top with green beans and pork. Drizzle glaze over pork and top with and salsa.