Grilled Pineapple Salsa Pork Chops
Grilling season is here! My favorite time of year!
I would say that almost half my recipes this time of year somehow end up on the grill. It’s so nice to have little mess in the kitchen and quickly grill up some of my favorite meats! I also love that I can easily add something simple with fruit or veggies to make a complete meal.
This particular night we found a recipe for Pan Grilled Pork Chops with Pineapple Salsa on Cooking Light; however, we opted to go ahead and grill it on the outdoor grill instead! We also decided to skillet cook the salsa, basically roasting it in the skillet. It paired perfectly with the pork chops.
I like to serve this over a bed of rice because it just seems that pineapple and rice go together, gives it that Hawaiian flare.
This was also a simple way to mix up pork chops. As a kid, my mom always just baked them in the oven, but grilling them and adding a glaze or this salsa with them knocks them out of the park!
It’s also easy in the sense that I had my hubby grill these…makes it simple on this mommy of an infant!
- 4 4oz Boneless Center-Cut Loin Pork Chops (1/2 inch thick)
- 1 Tbsp plus 2 Tsp Fresh Lime Juice, divided
- 1 Can Pineapple Chunks
- 1 Medium Sweet White or Red Onion, cut into 1/2 Inch Thick Slices
- 3/8 Tsp Salt, Divided
- 1/4 Tsp Ground Black Pepper
- Note: Original recipe calls for jalapeño pepper, I skipped this. If you want that, just add it in.
Combine pork and 1 tablespoon juice; let stand 10 minutes.
Heat grill and cook over medium-high heat, cook until well done or to your preference.
Coat a skillet with cooking spray. Add pineapple with juice and onion; cook until onion is tender. Add in remaining 2 teaspoons lime juice, jalapeño (optional), and 1/8 teaspoon salt. Simmer this for about 10 minutes until the pineapple is nice and toasty.
Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
Serve pork topped with salsa.
Adapted From: Cooking Light
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