Thick Cut Marinated Pork Chops topped with Spicy Pineapple and Persimmon Salsa

dinner, pork | October 30, 2015 | By

 

 

 

 

Juicy Thick Cut Bone-In Pork Chop topped with Spicy Pineapple and Persimmon Salsa

Juicy Thick Cut Bone-In Pork Chop topped with Spicy Pineapple and Persimmon Salsa

 

 

Thick Cut Marinated Pork Chops topped with Spicy Pineapple and Persimmon Salsa
Serves 4
A JUICY Seared Pork Chop served with Spicy Pineapple and Persimmon Salsa
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 4 thick cut pork chops, bone in
  2. 2 tablespoons olive oil (for marinating pork chops)
  3. 2 tablespoons olive oil (for searing pork chops)
  4. 2 cups diced fresh pineapple
  5. 1 Persimmon, diced
  6. 1 cup diced red pepper
  7. 1 cup diced green pepper
  8. 1/2 cup chopped cilantro
  9. 1/4 cup finely chopped red onion
  10. 3 tablespoons finely chopped Jalapeño pepper, stemmed and seeded (Remember that the seeds are what make it spicy hot...so add as many seeds as your palate can tolerate.)
  11. 1 large clove garlic, minced
  12. Juice of 1 large lime
  13. Steak Seasoning
  14. Onion Powder
  15. Salt and Pepper, to taste
Instructions
  1. In a medium bowl, combine pineapple, persimmon, red pepper, green pepper, cilantro, red onion, jalapeno, garlic, and lime juice. Stir until well combined. Season with salt, to taste. Put in the fridge for now.
  2. Season pork by sprinkling steak seasoning and powdered onion on both sides. (BE CAREFUL to GENTLY sprinkle the steak seasoning because it is salty. Drizzle with olive oil, massage into meat, and let marinate for 15 mins.
  3. Put olive oil in frying pan, and on medium/high heat. Cook the pork chops for 4 minutes on each side. Make sure to cook chops until the internal temperature is about 135-140 degrees. Then let the pork chops rest for about 10 minutes.
  4. Serve rested chops with a healthy helping of the chilled salsa on top!
Notes
  1. Remember that the jalapeno seeds are what create heat. So...add as many seeds as your palate can tolerate. ALSO...mommies and daddies...PLEASE have your young chefs use plastic gloves if they are dicing the jalapeños. 😉
Together Three Chef http://togetherthreechef.com/

 

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