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Southwestern Pork Chops with Grilled Pineapple Salsa


Pineapple Salsa

  • 1 fresh pineapple, peeled and cut crosswise into 1/2-inch slices
  • 1/4 c. finely chopped red onion
  • 2 T. fresh lime juice
  • pinch course salt
  • 2 jalapeño peppers, seeded and minced
  • 2 T. minced red bell pepper
  • 1 T finely chopped fresh cilantro

Brush the pineapple slices lightly with 1 T. EVOO, then place on the grill and cook, turning occasionally, until softened slightly and nicely marked by the grill, 2-3 minutes per side.  Remove from the frill and allow to cool to room temperature.  Dice the pineapple slices (discard tough core portions) and place in a medium non-reactive bowl.

Add the remaining ingredients in bowl and stir to combine.  Set aside while you grill the pork to allow flavor to develop.


Pork Chop Rub

  • 1 T. chili powder
  • 1 T.  mix of chili powder, chipotle chili powder, cayenne, and ancho chili powder
  • 1 T. smoked paprika
  • 1 T. light brown sugar
  • 1 T. course salt
  • 1 T. ground black pepper
  • 1 T. crushed red pepper
  • 1 T. cumin
  • 1/2 T. garlic powder
  • pinch thyme

Adjust to taste.

Thoroughly mix all ingredients in a bowl.  Lightly oil each pork chop with EVOO.  Work rub into chops and sprinkle top of each chop with thyme.

Grill chops and top with pineapple salsa.

2 Comments leave one →
  1. May 31, 2012 9:00 PM

    this looks so good!!! i just got veganomicon for my birhdtay and can’t wait to make some of the recipes. i absolutely love lemons and for that matter CAKE! And purely decadent is sooooooooooo sinful, but i love it.


  1. Sunday night rituals « The Dallas Celiac

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