| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Not, Sent | 4 | Servings |
INGREDIENTS
| 4 | Pork chops, 1 inch thick | |
| 2 | ts | Jamaican spice rub or Cajun spice mix |
| 1/2 | ts | Salt |
| 1 | sm | Red onion, finely chopped |
| 2 | c | Chopped fresh or canned pineapple |
| 2 | tb | Chopped parsley |
| 1 | tb | Fresh lime juice |
INSTRUCTIONS
Place chops onwaxed paper. Combine spice rub and salt in small dish. Reserve 3/4 tsp for salsa. Rub remaining spice over chops. Heat ovenproof skillet over medium heat. Coat pan with nonstick cooking spray. Add chops; cook 4 minutes, until browned, turning once. Place in 425° oven; bake 10 minutes, until no longer pink. Meanwhile, prepare salsa; Rinse onion in sieve under running water; drain well. Combine onion, pineapple, parsley, lime juice and reserved spice mixture in bowl. Serve with pork. Recipe by: Family Circle - 7/15/97 Posted to MC-Recipe Digest V1 #667 by The Taillons <taillon@access.mountain.net> on Jul 12, 1997
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