Pan-Grilled Pork Chops and Pineapple Salsa

Pork Chops and Pineapple Salsa

Good ol' reliable pork, trying to make pineapple cool again

You can find this recipe here: Or pretty much anywhere. Pork and pineapple salsa go together so well they're together like Brangelina or Bennifer. Yes, I know neither of these couples are still together. But that's only because of all the negative press pineapple's been getting lately. I'm looking at you, President of Iceland.

A Carved Pineapple with a Scary Face

Public enemy #1. In Iceland.

So I didn't even follow this recipe. Mea Culpa. I'd made pineaple salsa before, so I just winged it. And it's, like, five ingredients that you mix together with a spoon. Nothing serious. And I didn't grill anything, in spite of what the recipe called for. Pineapple salsa is simple and delicious — period, full stop. Don't screw around with it. Just let it do its thing.

I did, however, overcook the pork chops, because it's easy to do and I suck. So here are a few things I learned about cooking pork chops in a frying pan:

  • Salt dat pork up. Then salt it up some more. Then say, "Naw pork, you need a little salt on you, bruh," and salt it again. I used a rub combining this awesome salt, garlic, and chili flake grinder, ground black pepper, garlic powder, and a Cajun spice mix I picked up at a narrow, dimly lit store with no exterior signage that was run by a guy in a stained tank top (I am not making this up). Put on so much spice that you can see it from across the room. Pork needs a fair amount of salt to start with, but the extra saltiness of the chops pairs really well with the sweet and spicy of the salsa.
  • Let the chops get to room temperature before cooking them. They cook more evenly if they're not directly out of the fridge before you throw them in the pan.
  • The recipe says four minutes a side, but for half-inch cuts two-three minutes is plenty.
  • Let the poor things rest for about five minutes after cooking.
  • There's a lot out there about brining chops and using a stovetop/oven technique. I didn't do all that. But maybe after I re-season my cast iron pan.

Rating: 8/10: easy to make, easy to screw up, delicious anyway.

Normally a recipe would follow here, but you could choose ingredients randomly and still get about 75% of it right. Just make it up as you go; it'll be fine.

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