4 serves
10 m
25 m
Place potatoes into a microwave-safe dish and microwave at full power for 8-10 minutes or until cooked through. Set aside.
While potatoes are cooking, preheat a chargrill or large non-stick frying pan over medium heat and grill the pineapple slices for 2 minutes per side, or until pineapple has grill marks. Transfer slices to a chopping board and chop. Place the pineapple, coriander, chilli and lime juice in a medium bowl and stir to combine. Set aside.
In the same frying pan, add pork chops over medium heat and cook for 4 minutes each side or until cooked through.
While pork chops are cooking, bring a large pan of water to the boil. Add the green beans and broccolini and simmer for 4 minutes until tender. Drain. Drizzle 1 tablespoon olive oil over the vegetables before serving.
Serve pork chops with salsa, potatoes and greens.