Name: Cheesy Broiled Pork Chops with Pineapple Salsa & Roasted Asparagus
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 small bunches asparagus; 1 ½ small pineapples; 6 pork chops, boneless; 1 ½ cups salsa; 1 ½ cups shredded cheese, Mexican blend; black pepper; extra virgin olive oil; salt

Cheesy Broiled Pork Chops with Pineapple Salsa & Roasted AsparagusCheesy Broiled Pork Chops with Pineapple Salsa & Roasted Asparagus — a 30-minute lunch recipe with 8 ingredients, serving 6.Ingredients

3 small bunches asparagus

1 ½ small pineapples

6 pork chops, boneless

1 ½ cups salsa

1 ½ cups shredded cheese, Mexican blend

black pepper

extra virgin olive oil

salt

Instructions

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat pork chops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chops and cook until golden brown, about 2 minutes per side (they will not be cooked all the way through).

Meanwhile, preheat oven to broil on high and position the rack in the upper third of the oven.

When the chops are done, divide between two large baking sheet pans, arranging on one half of each baking sheet. Sprinkle with cheese and set aside.

Wash and dry asparagus. Snap (or cut) off woody ends and arrange on the other half of each baking sheet. Drizzle with oil and season with salt and pepper.

Working in batches, place baking sheets in the oven and broil until the chops are cooked through, cheese is melted, and asparagus softens slightly, 3-4 minutes. Remove from oven.

Meanwhile, wash, dry, and cut off skin from each pineapple; quarter, core, and small dice the flesh. Place in a medium bowl, along with the salsa, and stir to combine.

To serve, divide pork chops, asparagus, and pineapple salsa between plates. Enjoy!

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