Pork Chops with Hot Pineapple Salsa

I cannot remember where this recipe comes from (a magazine) and I was distraught when I couldn't locate it. Thankfully, I found it when we relocated from MD to SC.

The salsa is heated through to bring out the flavors. It is also excellent served with grilled or broiled chicken and strongly flavored fish such as tuna, swordfish or sea bass.

pork chops:
1 tablespoon olive oil
1/2 teaspoon black pepper
1/2 teaspoon dried leaf thyme (crumbled)
1/2 teaspoon lemon juice
4 center cut pork chops, about 3/4 inch thick

hot pineapple salsa:
1 can (20 oz) crushed pineapple, undrained
1 can (16oz) black-eyed peas, drained and rinsed
1/3 cup finely chopped sweet red pepper
1/2 cup finely chopped red onion
2 jalapenos, seeded and finely chopped (I use one.)
1/4 cup fresh parsley. (I would use cilantro.)
1/2 teaspoon salt
1/4 teaspoon cumin

1. preheat oven to broil (I use the grill or my George Foreman.)
2. combine oil, pepper, thyme and lemon juice in a small bowl. Brush evenly on both sides of pork chops.
3. prepare hot pineapple salsa: combine pineapple, beans, sweet red pepper, onion, jalapeno pepper, parsley, salt and cumin. Heat in a medium sauce pan. Place over medium heat until heated through, stirring occasionally, about 5 minutes.
4. place pork chops on broiler pan rack. Broil 6 inches from heat for 14-16 minutes, turning once, or until cooked through and meat is no longer pink in center.
5. Serve pork ch0ps with warm pineapple salsa an steamed carrots or broccoli.