Pan-Fried Pork Chop and Cilantro Three-Ways

I would describe this meal as delicious and easy. Oh and fresh and colorful and light and well, can I say delicious again?

My boyfriend and I love pork chops.

Love. Them.

Every time I serve pork chops, we always end up saying, "I could have just had two chops and no sides," but this time, that phrase wasn't chimed. The cilantro-lime rice, cilantro-tomato salad, and the pineapple salsa complemented the pork chop beautifully. The tomato salad stole the show though, with just 5 ingredients it was pretty darn tasty and refreshing. 

Ingredients for 2

• 2 bone-in pork chops
• 1 cup cherry tomatoes, halved
• 2 limes, juiced
• 1 cup pineapple chunks
• 1/4 red onion, thinly sliced
• 1 jalapeno, diced
• 1 tablespoon honey
• 1 cup long-grain rice
• 2 cloves garlic
• Olive oil
• 1 large bunch of cilantro
• Cayenne
• Salt and pepper
• Flour

In a bowl, combine the pineapple chunks, 1/4 cup chopped cilantro leaves, red onion, diced jalapeno, honey, and salt. Mix and refrigerate.

In another bowl, combine the tomatoes, 1/2 cup chopped cilantro leaves, juice of 1 lime, 1 tablespoon olive oil, and salt. Mix and refrigerate. 

Prepare the rice according to the directions.

While that's cooking...

In a food processor, add garlic, 1/2 cup cilantro leaves, and lime juice. Pulse a few times and then add 2 tablespoons olive oil. Pulse until smooth and season with salt. Set aside and mix into cooked rice when ready. 

For the chops...

Heat a large frying pan on medium-high heat.

Season the chops and dust both sides with flour. Add 1 tablespoon of olive oil to the pan. Add the chops and cook for 3 to 4 minutes on each side. 

Serve the pork chops immediately with lots of pineapple salsa piled on top. 

Enjoy.