Pineapple proved that it could conquer pizza. Now we’re taking the fruit’s sweet–savory domination to the next level. Pineapple salsa smothers these pork chops, bringing tangy juices that bathe the pork in sunshine. You’ll wanna scoot the jasmine rice and sugar snap peas over on your plate so that they can soak up some of that goodness too.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Sugar Snap Peas
Wash and dry all produce. Bring 1 cup water and a large pinch of salt to a boil in a small pot. Trim any strings or tough ends from snap peas. Halve, peel, and mince shallot. Halve lime. Finely chop cilantro. Drain pineapple, reserving juice; finely chop fruit.
Once water is boiling, add rice to pot. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about 15 minutes. Remove from heat and keep covered until meal is ready.
In a medium bowl, toss together 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 snap peas. Cook, tossing occasionally, until tender but still slightly crisp, 3-5 minutes. Season with salt and pepper.
Fluff rice with a fork, then stir in remaining cilantro and a squeeze of lime. Divide between plates, then top with snap peas, pork, glaze, and salsa.