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Ingredients

• For the pork and salsa:
• 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
• 1 tablespoon plus 2 teaspoons fresh lime juice, divided
• 4 (1/2-inch-thick) slices pineapple
• 1 medium red onion, cut into 1/2-inch-thick slices
• 1 tablespoon minced jalapeño pepper
• For the rice:
• 1 tablespoon plus 1 1/2 teaspoons vegetable oil
• 1/2 cup chopped white onions
• 2 poblano chiles, roasted, peeled, stemmed, seeded, and coarsely chopped
• 2 teaspoons chopped garlic
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 cup roughly chopped fresh cilantro leaves, plus more for garnish
• 1/4 cup roughly chopped fresh parsley leaves
• 1 3/4 cups chicken stock
• 1 cup long-grain white rice
• Read more: http://www.somanyrecipes.com/2010/03/pan-grilled-pork-chops-with-grilled.html#ixzz0hnTuolsx

Description

Served Here With Pork Chops, This Salsa Can Be Served Over Some Pork Tenderloin, Chicken, Fish Or Just With Some Tortilla Chips. The Poblano-cilantro Rice As The Side Dish Will…

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