Chili-Rubbed Pork Chops with Grilled Pineapple Salsa
Pork
Description
Bell peppers or zucchini, cooked on the grill with the rest of the meal, would be an easy and flavorful side dish. Grill-warmed tortillas would be nice, too. You can also make the recipe using bone-in center rib chops or boneless chops. You can make the salsa with grilled peaches, nectarines or mangoes. If you like, add chopped onion or cilantro to the salsa. Likewise, feel free to play with the rub ingredients to make the mixture your own.
Ingredients
- 4 bone-in ribeye pork 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 jalapeno chilies (halved lengthwise, seeds and veins removed)
- 1 tablespoon lime juice
- salt (to taste)
Directions
- 1In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
- 2Prepare 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 3 minutes.
- 3Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.
NutritionView more
PER SERVING *
| Calories60Calories from Fat┅ |
| % DAILY VALUE* |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium510mg21% |
| Potassium135mg4% |
| Protein1g2% |
| Calories from Fat┅ |
| % DAILY VALUE* |
| Total Carbohydrate16g5% |
| Dietary Fiber1g4% |
| Sugars12g24% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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