Pineapple proved that it could conquer pizza. Now we’re helping it take it’s 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 snap peas 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.
Boneless Pork Chops
Sugar Snap Peas
Wash and dry all produce. Bring ¾ cup water and a large pinch of salt to a boil in a small pot. Trim any tough ends from snap peas. 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 nearly cooked to desired doneness, 4-5 minutes per side. Stir 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.
Stir remaining cilantro and a squeeze of lime into rice. Divide between plates, then top with snap peas, pork, glaze, and salsa.