By Seth Fera-Schanes
The pineapple is one of those perfect ingredients (alongside avocados and mangos.) So why mess with perfection? I would say it is more about taking a different approach to something you are familiar with than a detraction. The heat concentrates and enhances the natural sweetness of the fruit and the caramelization on the outside is just delicious.
I originally put this together for my paleo friends. Aside from that, I wanted to play around with temperature and texture. The raw and cooked ingredients play well off each other. This is also a really simple salad and you can put it together in about 20 minutes.
Prep time: 10 minutes
Cook time: 10 minutes
1 lb pork chops – 4 boneless pieces
9 oz bag baby spinach
1 fresh pineapple – Cored and cut into 1 inch chunks
1 quart fresh blueberries
Salt and pepper to taste
In a saute pan over medium heat, add a couple tablespoons of olive oil. Add pork pieces (salted and pepper to taste) and cook for 3-4 minutes per side or until cooked through. You can also grill pork over medium heat if you have a bbq (which is perfect for the summer months)
While pork is cooking, heat a separate grill pan (our outdoor grill) over medium heat and add pineapple pieces. Cook for 2-3 minutes per side or until starting to get a little golden brown. Remove and set aside.
After pork is cooked allow to rest for 3-5 minutes and then cut into 1/2 inch strips.
On individual plates add a mound of baby spinach (washed and dried). Place pieces of one full pork chop on spinach and add 3-5 pieces of pineapple. Add a small handful of blueberries. Squeeze lemon over dish and drizzle a little olive oil. Add additional salt and pepper to taste. Serve and enjoy!