My mother is an excellent cook. I didn’t know how good I had it until I was out of college and playing house with a serious boyfriend. My boyfriend is a professional cook and I’m no stranger to making good food, either, but it’s totally different creating mouth-watering meals when you’ve worked a full day. My mom used to combine two salad dressings, Catalina and Italian, to marinate chicken. The end result was always so tender, tangy and juicy. This pork is no different.
This meal is so fast and tasty you’ll be eating within 30 minutes, start-to-finish. Pinky promise.
- 3 boneless pork chops
- Catalina salad dressing
- Italian salad dressing
- 1 cucumber, diced
- 1 jalepeno, finely minced
- 1/2 pineapple, diced
- 1 medium-to-large tomato, diced
- juice of 1 lime
- sugar, to taste
- salt, to taste
- Combine equal parts Catalina and Italian salad dressings (about 1/2 cup each) in a nonreactive container with the three boneless pork chops.
- Dice the cucumber, tomato and pineapple; finely mince the jalepeno. Make sure to remove the seeds! Place all ingredients in a bowl.
- Add the lime juice as well as sugar and salt to taste.
- (Optional) add chopped mint and/or cilantro to fancy it up.
- Heat a skillet, preferably cast iron, to medium-high heat. Add a neutral oil like vegetable or olive oil. Shake off the excess marinade, placing the boneless pork chops in the skillet. Sear on both sides. Cook 3-5 minutes on both sides until you’ve reached your desired level of doneness.
- Top pork chops with pineapple-cucumber salsa.