Recipe Details

Chili-Rubbed Pork Chops with Grilled Pineapple Salsa

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

4 bone-in ribeye (rib) pork chops, about 3/4-inch thick, trimmed
1 tablespoon chili powder
1 1/2 tablespoons light brown sugar, packed
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt

Pineapple Salsa*:

3 slices pineapple, cut crosswise about 1/2-inch thick, trimmed OR 3 slices canned pineapple,drained
1 jalapeno chile, halved lengthwise, seeds and veins removed
1 tablespoon lime juice
salt, to taste

Cooking Directions

In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 145 degrees F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes.
Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
 
Serves 4
 
*Or substitute any store-purchased fruit salsa.

Serving Suggestions

Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.

Nutrition Information

Calories: 180 calories
Protein: 20 grams
Fat: 6 grams
Sodium: 470 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 2 grams
Carbohydrates: 10 grams
Fiber: 1 grams

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Awesome!
by anonymous 05/24/2012
 No leftovers! Great balance of spicy and sweet!

Excellent!
by anonymous 10/25/2011
 This has quickly become our favorite grilled pork chop recipe

YUUUMMMY
by Rachel 07/22/2011
 i saw this recipie in a magazine and had to try it! it was sooo easy to make and is very very delcious!! I LOOOVE IT!

favorite pork chops
by Joy 06/23/2011
 These are our new favorite pork chops. Salsa is quick, easy and really good. Added mangoe and cilantro

great dinner
by kristy 06/18/2011
 We really enjoyed this healthy dinner. Very tasty.

Chili-Rubbed Pork Chops
by Lynne 05/09/2011
 Absolutely outstanding!

YUMMY
by Michele B 05/09/2011
 One of the best pork chops we have ever had!!! Will be making this one quite a bit this summer.

Kathy
by Kathy 04/25/2011
 I made these pork chops recently and they were outstanding! Delicious and very easy to prepare.