Sautéed Pork Chops with Pineapple and Mint

4 6-oz. boneless pork chops, trimmed, pounded to 3/4-inch thickness

Salt

1 tablespoon vegetable oil

1 1/2 cups pineapple chunks, diced

1 tablespoon finely chopped fresh mint

1/2 teaspoon crushed red pepper

1. Sprinkle chops on both sides with salt. Warm oil in a large skillet over medium-high heat. Add chops and sear on 1 side until well browned, 3 to 4 minutes. Reduce heat to medium, turn chops and continue to cook until an instant-read thermometer inserted into center of chops reads 140ºF to 145ºF, 4 to 6 minutes longer. Transfer to a platter and cover with foil to keep warm.

2. Add pineapple and 2 Tbsp. water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, until warmed through, about 2 minutes. Stir in mint and red pepper. Spoon over chops and serve.