Pineapple Salsa Pork Chops

 

3 T. extra-virgin olive oil

4 bone-in pork chops, fat trimmed

Kosher salt

Freshly ground black pepper

3 C. chopped pineapple

1 red bell pepper, diced

1/2 small red onion, chopped

4 green onions, thinly sliced

Juice of 1 lime

 

Preheat oven to 425°. In a large oven-safe skillet over medium-high heat, heat 1 T. of the oil. Season pork chops with salt and pepper and add to skillet. Sear until golden, 3 minutes per side. Transfer skillet to oven and bake until cooked through, 10 to 12 minutes. Meanwhile, in a large bowl, toss pineapple, bell pepper, red and green onions, lime juice, and the 2 remaining T. of the oil until combined. Season with salt and pepper. Let chops rest 5 minutes, then top with pineapple salsa before serving.