To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside.
In a small bowl combine 2 teaspoons chili powder, coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops.
Heat a large heavy skillet over medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides, and chops are just done. Serve chops with the salsa.
Republished with Permission, National Pork Council
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|Serving Size: 1 Serving (303g)|
|Recipe Makes: 4|
|Calories from Fat: 177 (43%)|
|Amt Per Serving||% DV|
|Total Fat 19.6g||26 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 137.3mg||42 %|
|Sodium 171.7mg||6 %|
|Potassium 918mg||24 %|
|Total Carbohydrate 14.6g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12g|
|Protein 42.4g||61 %|
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Calories per serving: 408
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