Teresa's Kitchen
GRILLED PORK CHOPS
with PINEAPPLE SALSA
This is a great recipe for beginners as well as those who are comfortable in the kitchen.
Grilled Pineapple Salsa
- 1 small pineapple, cored and sliced ½ inch thick
- ½ red onion, peeled and sliced ½ inch thick
- Extra-virgin olive oil
- 1 cucumber, peeled, seeded, and diced
- 1 small serrano pepper, seeded and finely diced
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- Grated zest and juice of 1 lime
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For The Pork
- 6 boneless pork chops
- ½ red onion
- 1 tablespoon chili powder
- 1½ tablespoons light brown sugar
- ½ teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 2 teaspoons kosher salt
- Extra-virgin olive oil
Salsa:
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. For the salsa: Lightly brush the pineapple and onion slices with oil. Grill the pineapple slices until they have grill marks and are heated through, about 2 minutes per side.
Remove the pineapple slices from the grill, chop into ½-inch dice, and transfer to a medium bowl. Grill the onion slices until tender, about 3 minutes per side. Chop the onion into ½-inch pieces and add to the bowl with the pineapple.
Add the cucumber, serrano pepper, mint, cilantro, lime zest and juice, salt, and pepper, and toss lightly to combine. Set aside, and keep the grill pan over medium-high heat.
For the Pork:
Rub both sides of the pork chops with the cut side of the onion half. Discard the onion. In a small bowl combine the chili powder, brown sugar, cayenne pepper, smoked paprika, cumin, and salt. Sprinkle both sides of the pork generously with the spice mixture and then drizzle with olive oil. Grill the pork chops until cooked to medium, about 7 minutes per side depending on thickness. Remove from the grill, tent loosely with foil, and let rest for 5 minutes. Serve the pork chops topped with the pineapple salsa.
Enjoy! **
