Recipe · 15 min
Cheesy Broiled Pork Chops with Pineapple Salsa & Roasted Asparagus
- 15 min
- 2–6 servings
- 567 kcal / serving
Juicy pork chops with a melty cheese crust are served alongside roasted asparagus and a bright pineapple salsa, making a simple weeknight plate with contrasting textures and flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 small bunchasparagus
- ½ smallpineapple
- 2pork chops, boneless
- ½ cupsalsa
- ½ cupshredded cheese, Mexican blend
- pineapples
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: pork chops
Shopping list by aisle
Produce
- 1 small bunchasparagus
- ½ smallpineapple
- pineapples
Meat & seafood
- 2pork chops, boneless
Dairy, eggs & chilled
- ½ cupsalsa
- ½ cupshredded cheese, Mexican blend
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| asparagus | 1 small bunch | 2 small bunches | 3 small bunches |
| pineapple | ½ small | 1 small | |
| pork chops, boneless | 2 | 4 | 6 |
| salsa | ½ cup | 1 cup | 1 ½ cups |
| shredded cheese, Mexican blend | ½ cup | 1 cup | 1 ½ cups |
| pineapples | 1 ½ small |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Heat a skillet over medium-high heat until hot.
- 2. Pat pork chops dry with paper towels and season both sides with salt and pepper.
- 3. Add oil to the skillet and swirl to coat the bottom. Lay in the chops and cook about 2 minutes per side, keeping them partially cooked.
- 4. While the chops cook, set the oven to broil on high and position the rack in the upper third.
- 5. Transfer the chops to one half of a baking sheet, sprinkle with shredded cheese, and set aside.
- 6. Rinse and dry the asparagus; trim the woody ends and arrange on the other half of the sheet. Drizzle with oil and season with salt and pepper.
- 7. Place the sheet under the broiler and cook until the pork reaches doneness, the cheese melts, and the asparagus is just tender, 3–4 minutes.
- 8. Peel and dice pineapple from the prepared fruit; combine with the salsa in a small bowl and stir to mix.
- 9. To serve, divide the chops, asparagus, and pineapple salsa among plates and enjoy.
Two tips
- Prep the salsa components ahead of time and refrigerate until ready to assemble.
- If you have leftovers, spoon extra pineapple salsa over the chops or serve on the side with the asparagus.
Nutrition per serving
- Calories
- 567 kcal
- Protein
- 42 g
- Carbs
- 28 g
- Fat
- 34 g
- Fiber
- 6 g
- Sodium
- 1036 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.