Blackened Chops with Pineapple Salsa

Ingredients of  Blackened Chops with Pineapple Salsa

•   4    boneless pork chops — 3/4-inch thick
•   1    cup  chopped fresh or canned pineapple
•   1    medium  red or green bell pepper — chopped
•   1    tablespoon  finely chopped onion
•   1    tablespoon  lime juice
•   1    teaspoon  chili powder
•   1/2  jalapeño pepper — finely chopped
•   1/8  teaspoon  ground cumin
•   1/8  teaspoon  cayenne
•     Salt and pepper
•   2 teaspoons  chili powder
•   1 teaspoon  ground coriander
•   1/2      teaspoon  ground cumin
•   1/2      teaspoon  paprika
•   1/2      teaspoon  pepper
•   1/4      teaspoon  salt
•   1         teaspoon  vegetable oil

Directions  Blackened Chops with Pineapple Salsa

To prepare salsa, in a medium bowl combine pineapple, red pepper, onion,

lime juice, 1 teaspoon chili powder, jalapeño pepper, 1/8 teaspoon cumin and

cayenne. Season to taste with salt and pepper; set aside. In a small bowl

combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika,

1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil.

Rub the mixture all over the chops. Heat a large heavy skillet over

medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until

evenly browned on both sides, and chops are just done. Serve chops with the

salsa.