Seared Pork Loin Chops with Pineapple Salsa

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Preparation & Serving

Details

  • Prep: 10 Minutes
  • Cook/Bake: 20 Minutes
  • Serves: 4

Ingredients:

  • 4 6-oz. Giant Eagle boneless pork loin chops
  • 2 tsp. salt, divided
  • 3 tsp McCormick Garlic & Herb Salt Free
  • ½ fresh Pineapple, peeled, cored & diced
  • 1 red onion, chopped
  • 1 bunch fresh cilantro, chopped, divided
  • 1 fresh lime, juiced, divided
  • 8.8 oz. pkg. Giant Eagle Original 90 Second Rice
  • 1 can Giant Eagle black beans

Instructions:

  • Season the pork chops with salt and the garlic and herb seasoning, set aside.
  • Place pineapple in a medium bowl; add onion and half cilantro; set the other half aside. Squeeze half the lime over the pineapple and season with one teaspoon of salt and toss well.
  • Heat grill pan on stove top (if you do not have a grill pan the pork can be pan seared). Place pork on grill pan and let sit for 5-6 minutes, turning and letting that cook for another 5-6 minutes or until reaching an internal temperature of 145F. Once cooked, let pork rest for 5 minutes.
  • Meanwhile, heat the beans in a small saucepan over medium heat, mashing them a bit with a whisk. Heat the rice according to the package directions. Place the hot rice in a small bowl and add the remaining cilantro and the juice from the other half lime, stir to combine.
  • Place the rice and beans on the bottom of 4 plates. Top with the pork chops and then the pineapple salsa.

Nutritional Information (Per serving):
Calories 580, Fat 19g, Sat. Fat 6g, Trans Fat 0g, Cholesterol 95mg, Sodium 1200mg, Total Carbohydrate 60g, Fiber 10g, Sugars 13g, Protein 44g



Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations relat to suppliers, regional and seasonal differences, or rounding.

Allergen Information: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free

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