Saturday, November 28, 2009

Grilled Pork Chops with Pineapple Salsa

Now that my housewarming is behind us, I can get back to what's really important: posting recipes!

Last month we had a few days that were pretty warm. I think one day we even got into the 70's. Since that's almost unheard of this time of year, we fired up the grill for one last meal before it starts getting too cold to cook outside.

Grilled Pork Chops with Pineapple Salsa
courtesy The Neelys of Food Network


1/4 teaspoon lime zest
2 limes, juiced
1 tablespoon honey
1 small shallot, chopped
1 jalapeno, chopped and seeds removed
1 garlic clove, chopped
1/2 cup olive oil
4 bone-in, center-cut pork chops

Pineapple Salsa:
1/2 pineapple, diced and cored, juices reserved
1 tomato, diced
1/2 red onion, minced
1/2 small jalapeno, diced
1 tablespoon chopped cilantro leaves
1 lime, juiced
Salt and pepper


For the marinade:
Blend all the ingredients in a large bowl. Place in a resealable plastic bag and add the pork chops. Marinate in the refrigerator for up to 3 hours.

For the salsa:
Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.

Preheat grill to medium heat.

Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing. Spoon the salsa on top.

Recipe Notes

First, I will talk about the salsa. I only used 1/4 of a red onion and I think it still had way too much onion compared to the other ingredients. Next time, I'll double up on the tomato to balance it out. The pineapple and jalapeno gave it the perfect balance between sweet and spicy though. The salsa was excellent with the pork chops.

Now, onto the pork. Marinading the pork chops really made a difference. Though the recipe recommends marinading for up to 3 hours, my chops soaked it up for only an hour and I think they were perfect. They were so moist, I wanted to eat two!!

The recipe reheated nicely the next night and the salsa got pretty spicy as the flavors sat and melding together. I served this with black beans, which complimented the pork perfectly.

No comments:

Post a Comment