This recipe is so simple, yet has a lot of delicious components – savory pork, juicy pineapple and jalapeno vinaigrette for a little heat. I serve this dish with a side of steamed spinach and 1/2 cup white rice.
Without the sides, this recipe has a total of 305 calories.
Pineapple pork chops + vinaigrette with a side of steamed spinach and 1/2 cup white rice, 427 calories.
Four 6-oz Bone-in Pork Chops
2 teaspoons olive oil
Salt & Pepper to taste
8 ounces fresh pineapple
Heat countertop grill to medium high heat and spray with cooking spray. Clean, peel, and slice the fresh pineapple into rounds (I use a small biscuit cutter to cut out the core from each round). Grill pineapple for just a couple of minutes on each side. Remove from grill and set aside.
Rub pork chops with the 2 teaspoons of olive oil, salt & pepper. Grill pork chops about 4-5 minutes per side, until internal temperature is 140 degrees F. Set aside and allow to rest while you make the vinaigrette.
Servings: 4 * Calories Per Serving: 251 * Fat: 8.9 g * Carb: 7.6 g * Fiber: 0.8 g * Protein: 36 g * Sugar: 5.6 g * Sodium: 1 mg * Cholesterol: 0 mg
1 large jalapeno pepper
1 tablespoon coarsely chopped cilantro
1/2 tablespoon chopped shallot
2 tablespoons pineapple juice
1/2 Tablespoon red wine vinegar
1-1/2 tablespoons extra-virgin olive oil
Pinch of sea salt
Pinch of black pepper
Spray jalapenos with nonstick olive oil spray and grill on countertop grill about 5-7 minutes (you can do this while cleaning the pineapple for the pork chop recipe); set aside.
In a food chopper or processor, place jalapenos, cilantro, shallot, pineapple juice, vinegar, salt, pepper and olive oil. Process until smooth.
Servings: 4 * Calories Per Serving: 54 * Fat: 5.4 g * Carb: 71.8 g * Protein: 0.2 g * Sugar: 1.0 g * Sodium: 185 mg * Cholesterol: 0 mg