Broiled Pork Chops with Pineapple Salsa
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 14 min
- Cost
- $23.00
- Nutrition
- 520 cal · 38g protein
- quick
- sheet-pan
- high-protein
🍳 1 pan · Picky-eater safe bet: cheese
Broiled Pork Chops with Pineapple Salsa is a Mexican weeknight dinner that serves 4 and is on the table in about 24 minutes, for around $23 in groceries. You'll need 1 pan, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain cheese works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Dairy— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- Heavy-duty foilDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 4 count boneless pork chops
- 1 bunch asparagus
- 2 cups fresh pineapple chunks
- 1 cup salsa
- 1 cup shredded Mexican blend cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Set the oven to broil with a rack about 6 inches from the heat. Snap the woody ends off the asparagus. Dice the pineapple small and stir it into the salsa for the topping.
- Pat the pork chops dry and rub with 1 tablespoon oil, salt, and pepper. Toss the asparagus with the remaining oil and a pinch of salt.
- Arrange the chops on one side of a foil-lined sheet pan and the asparagus on the other. Broil 5 to 6 minutes, then flip the chops and shake the pan.
- Broil 4 to 5 minutes more until the chops reach 145°F. Pile cheese on each chop and broil 1 minute more until melted. Let the pork rest 3 minutes.
- Spoon the pineapple salsa over the cheesy chops and serve with the asparagus.
- Picky eaters can have a plain chop and plain asparagus, with the salsa on the side.
- Make ahead: dice the pineapple and stir it into the salsa up to 1 day ahead. Keep it covered in the fridge.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 26 g
- Fiber
- 4 g
- Sugar
- 14 g
- Fat
- 32 g
- Saturated fat
- 13 g
- Sodium
- 1,080 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Alex Munsell / Unsplash