Pan-Grilled Pork Chops with Grilled Pineapple Salsa

from Cooking Light Magazine
serves 4

4 boneless center-cut loin pork chops (about ½ inch thick)

1 tablespoon plus 2 teaspoons fresh lime juice, divided

Cooking spray

4 ( ½ inch thick) sliced pineapple

1 medium red onion, cut into ½ inch thick slices

1 tablespoon minced jalapeno pepper

5/8 tsp salt, divided

¼ tsp freshly ground black pepper

Combine pork and 1 tablespoon juice; let stand 10 minutes.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pineapple and onion; cook 4 minutes on each side or until onion is tender, coarsely chop pineapple and onion; combine in a medium bowl with remaining 2 teaspoons lime juice, jalapeno, and 1/8 teaspoon salt.

Sprinkle pork with remaining ½ tsp salt and pepper.

Heat grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook 4 minutes on each side or until done.

(215 calories per serving)