Sweet and Smoky Mexican Pork Chops

This elegant pork chop entree calls for just a few simple ingredients to make it all taste good. plus the pineapple, onion and pepper salsa complements these chops perfectly.
Sweet and Smoky Mexican Pork Chops
Ingredients
3 teaspoons of smoked paprika
1 tablespoon plus 2 teaspoons fresh lime juice, divided4 (1/2-inch-thick) slices pineapple1 medium red onion, cut into 1/2-inch-thick slices1 tablespoon minced green pepper4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

Non Stick cooking sprayCooked brown or yellow rice (optional)
Methods
Preheat oven to 400 degrees. Coat a 9x13-inch baking dish with nonstick cooking spray. Now grab out the pork chops using a zip lock bag add the porkchops and all the lime juice but 2 teaspoons and move the pork chops around so the lime juice covers the pork chops let them sit for 10 minutes.
Now to work on the salsa heat a pan over medium high heat cook pan with cooking spray add the pineapple, onion and peppers and cook 4 minutes until the onions are tender, remove from the fry pan to a cutting board give them a coarsely rough chop combine it all to a bowl then add the remaining lime juice set to the side.
To get ready for baking grab your baking dish combine your salsa a 1/2 cup of water and the smoked paprika in the baking dish mix well stir to coat. Place pork chops in the baking dish spooning some of the liquid over the pork chops then cover the baking dish with foil and bake for 15 to 20 minutes or until the a thermometer reads 145 degrees then remove from the oven.
To make your presentation pretty grab out your grill pan and just before the pork chops come out of the oven get the pan very hot and make some pretty grill marks on your pork chops then serve each pork chops with a 1/2 cup of salsa.