Chili-rubbed pork chops with grilled pineapple salsa

Dinner tonight, February 5, 2015
What a great dish, easy to make , and so delicious, serve with green beans or rice
4 servings

  • 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
  • 1 tablespoon chili powder
  • 1 ½ tablespoons light brown sugar, packed
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon salt
  • Pineapple Salsa*:
  • 3 slices pineapple, cut crosswise about 1/2-inch thick, trimmed OR canned pineapple slices, drained
  • 1 jalapeno pepper, halved lengthwise, seeds and veins removed
  • 1 tablespoon lime juice
  • Salt, to taste

1) 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.

Nutritional notes:
Amount Per Serving  Calories: 235 | Total Fat: 8.7g | Cholesterol: 65mg

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