4 (6 oz.) boneless pork chops, trimmed, pounded to 3/4-inch thickness
Salt
1 tbsp. vegetable oil
1 1/2 c. pineapple chunks, diced
1/2 tsp. crushed red pepper
1 tbsp. fine chopped fresh mint

Sprinkle chops on both sides with salt. Warm oil in a large skillet over medium-high heat. Add chops and sear on 1 side till well browned, 3-4 minutes. Reduce heat to medium, turn chops & continue to cook till an instant-read thermometer inserted into center of chops reads 140 to 145°F, 4-6 minutes longer. Transfer to a platter and cover with foil to keep warm.

Add pineapple and 2 tbsp. water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, till warmed through, about 2 minutes. Stir in mint and red pepper. Spoon over chops and serve.

4 servings

Each serving: 341 Cal Fat: 20g Chol: 87mg Fib: 1g Pro: 32g Carb: 9g Sod: 927g

Submitted by: Karen LaValley