Blackened Chops With Pineapple Salsa

• 1 cup chopped fresh pineapple or 1 cup canned pineapple chunks packed in their own juice
• 1 medium red bell peppers or 1 medium green bell pepper, chopped
• 1 tablespoon onion, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 12 small jalapeno pepper, finely chopped
• 18 teaspoon ground cumin
• 18 teaspoon cayenne
• salt and pepper, to taste
• 4 (4 ounce) boneless pork chops, trimmed
• 2 teaspoons chili powder
• 1 teaspoon ground coriander
• 12 teaspoon ground cumin
• 12 teaspoon paprika
• 12 teaspoon black pepper
• 14 teaspoon salt
• 1 teaspoon olive oil or 1 teaspoon vegetable oil

1. In a medium bowl, combine salsa ingredients; set aside.
2. In a small bowl, combine dry ingredients and then stir in oil; rub mixture all over chops.
3. Heat a large heavy skillet over medium-high heat.
4. Cook chops until a thermometer inserted in center of a chop reads 145F, about 8 minutes, followed by a 3-minute rest time.
5. Serve chops with 2 Tbsp salsa.

pineapple, red bell peppers, onion, lime juice, chili powder, pepper, ground cumin, cayenne, salt, pork chops, chili powder, ground coriander, ground cumin, paprika, black pepper, salt, olive oil

Taken from www.food.com/recipe/blackened-chops-with-pineapple-salsa-498073 (may not work)