Chili-Rubbed Pork Chops with Grilled Pineapple Salsa
Recipe provided courtesy of National Pork Board.
4 pork bone-in rib 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
3 slices pineapple, cut crosswise about 1/2-inch thick, trimmed or 3 slices canned pineapple,drained
1 jalapeño pepper, halved lengthwise, seeds and veins removed
1 tablespoon lime juice
Salt, to taste
- In a shallow bowl, combine chili powder, brown sugar, packed, 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°F (62.7°C), 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeño until lightly charred, 2 to 3 minutes per side. Remove chops from grill and let rest 5 minutes
- Meanwhile, dice pineapple and finely dice jalapeño. In a medium bowl, combine pineapple, jalapeño, and lime juice. Season to taste with salt.
Makes 4 servings.
*Or substitute any store-purchased fruit salsa.
Nutritional Information Per Serving (1/4 of recipe): Calories: 180; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 50mg; Total Carbs: 10g; Fiber: 1g; Protein: 20g; Sodium: 470mg.
Recipe and photograph provided courtesy of National Pork Board.