Pork Chops with Asian Pineapple Salsa
(From “Fresh, Fabulous, Fast”, a Weight Watchers Points Plus cookbook)
4 (4 ounces each) boneless center-cut loin pork chops, trimmed*
½ t. salt
¼ t. black pepper
1 cup fresh pineapple or canned unsweetened pineapple chunks, drained
1 shallot, minced
1 T. Asian fish sauce
1 t. brown sugar
¼ c. packed fresh cilantro leaves
Pinch of red pepper flakes, or a few dashes of hot sauce
1 8.8 oz package pre-cooked brown rice (about 1 ¾ cups)
To make the salsa, place the pineapple, shallot, fish sauce, brown sugar, cilantro and pepper flakes (or hot sauce) in a food processor and pulse 2-3 times, just until coarsely chopped. Taste and adjust seasoning (mine needed more hot sauce).
The chops I used were very thin. After seasoning them, I sautéed them 3 minutes per side, or they could have been grilled briefly. Sliced pork tenderloin would work well, too (4 oz per serving if you are following this as a WW recipe).
If you aren’t making your own rice (I used red quinoa, instead), heat the pre-cooked rice according to package directions. Serve the pork on the rice, topped with the salsa.
Makes 4 WW servings: 1 pork chop, scant ½ c. rice, and ¼ c. salsa, 7 points plus per serving.
*The pineapple salsa would be delicious on fish or chicken. or grilled pork kebabs (I think a 4 oz swap of either of these proteins would result in the same points value.)
I used canned pineapple; the salsa was great. Asian fish sauce is common in Thai cooking, and I can’t think of a reasonable substitute as it has a unique flavor. Find it in the Asian sections of most well-stocked grocery stores.