Chili-Rubbed Pork Chops with Grilled Pineapple Salsa

  • Yield: 4 servings


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


  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 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. 
  2. 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