FiltersMain Ingredient Meal Type Prep Time
- Less than 15 minutes
- Less than 30 minutes
- Less than 45 minutes
- Less than 60 minutes
- Above 60 minutes
Chop Chop, Pork Chop
Grilled pork chops get a spicy, citrusy punch when pineapple brine and jalapeños infuse each chop with full-flavored character.
- 4 12-oz. pork loin rib chops, (non-marinated), 1 1/2-inches thick
- 1/2 fresh pineapple, peeled, cored and cut into 4 long pieces
- 1 to 2 Tbsp. olive oil
- 1 or 2 fresh serrano, or jalapeño chilies, thinly sliced
- 4 small green onions, thinly sliced
- 3 Tbsp. fresh lime juice
- 2 Tbsp. fresh cilantro leaves, finely chopped
- 2 Tbsp. maple syrup
- 1/2 tsp. salt
- 2 Tbsp. salt
- 2 Tbsp. brown sugar, packed
- 6 oz. pineapple juice, 3/4 cup
- 1 cup(s) water
- For brine, stir together salt, brown sugar and 1 cup water in small saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Remove from heat.
- Stir in 3 cups cold water and pineapple juice; let cool.
- Place pork in large, resealable bag. Pour brine mixture over pork; close bag to seal. Turn bag to evenly coat pork with brine. Refrigerate for 3 hours, turning bag occasionally.
- Remove pork from brine; discard brine. Pat pork chops with paper towels, then brush with olive oil.
- Prepare a medium-hot fire in grill. Grill chops, uncovered, over direct heat for 12 to 16 minutes or until internal temperature of pork reaches 145°F, turning chops over halfway during grilling.
- At the same time, grill pineapple until slightly golden and caramelized, turning over often. Transfer chops to cutting board. Loosely cover with foil; let rest for 10 minutes.
- Meanwhile, for salsa, finely chop pineapple. Place chilies, pineapple, green onions, lime juice, cilantro, maple syrup and salt in medium bowl. Gently toss until mixed. Serve salsa with chops.