Coconut Crusted Pork Chops with Pineapple Salsa

You’ve probably had coconut shrimp, maybe even coconut chicken fingers, but why not try delicious and tender coconut pork chops topped with mouthwatering pineapple salsa? You will think you are on a tropical island!

Coconut Crusted Pork Chops with Pineapple Salsa

INGREDIENTS:

¾ cup bread crumbs

¾ cup shredded coconut

1 teaspoon chili powder

1/8 teaspoon cayenne pepper

4 (1/2 inch thick) bone-in pork chops

¾ teaspoon salt

Cooking spray

8 ounces can pineapple tidbits, drained

1/3 cup diced red bell pepper

2 Tablespoons diced red onion

1 tablespoon diced jalapeno pepper, seeds removed

1 teaspoon chopped fresh parsley

2 tablespoons lime juice

1 tablespoon sugar

Pineapple Salsa

½ ripe but firm pineapple, peeled, cored and cut into ½ inch thick slices

¼ cup chopped fresh cilantro

½ tablespoon fresh lime juice

Pinch of sugar, or to taste

Salt and freshly ground pepper to taste

INSTRUCTIONS:

Instructions for Pork Chops:

Preheat oven to 375 degrees. Coat baking sheet with cooking spray.  In a shallow dish, combine bread crumbs, coconut, chili powder, and cayenne pepper; mix well.  Sprinkle both sides of pork chops with ½ teaspoon salt.  Place chops in coconut mixture and coat well on both sides.  Place on baking sheet and lightly coat with cooking spray.  Bake 25-30 minutes or to desired doneness.  In medium bowl, combine remaining ingredients including remaining salt; mix well.  Serve with pineapple salsa over pork chops.

Recipe by mrfood.com

Instructions for Salsa:

Prepare a grill or grill pan to medium high heat. Grill the pineapple slices for 2 minutes per side or until tender and grill-marked.  Transfer the slices to a cutting board and chop them up.  Put the chopped pineapple in a medium bowl and stir in the cilantro, and lime juice.  Season the salsa to taste with sugar, and pepper.  Serve warm.

Recipe by epicurious.com