Chili-Rubbed Pork Chops with Grilled Pineapple Salsa
Recipe by National Pork Board
Ingredients
- 4-- bone-in rib chops, about 3/4-inch thick, trimmed
- 1tablespoon chili powder
- 1 1/2tablespoons light brown sugar, packed
- 3/4teaspoon garlic powder
- 3/4teaspoon onion powder
- 1/2teaspoon salt
- Pineapple Salsa:
- 3slices pineapple, cut crosswise about 1/2-inch thick, trimmed OR 3 slices canned pineapple, drained
- 1-- jalapeno pepper, halved lengthwise, seeds and veins removed
- 1tablespoon lime juice
- -- Salt, to taste
Instructions
-
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 145F, 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 Info *per serving
- Calories 180
- Fat 6g
- Saturated Fat 2g
- Cholesterol 50mg
- Sodium 470mg
- Carbohydrate 10g
- Fiber 1g
- Protein 20g
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