Grilled Pork Chops With Pineapple Salsa
This 5-ingredient recipe maximizes flavor by using two multitasking powerhouses — garlic and pineapple — that tag team with the grill or a grill pan. Grilling is a great way to infuse flavor and have easy post-dinner cleanup. The acidity of the pineapple acts as a quick meat tenderizer and infuses complex flavors. Garlic not only adds flavor to the marinade and salsa but also can add a bit of sass to cooked white rice to serve alongside the sweet and savory pork. Gently fry up minced garlic with neutral oil, then drizzle over cooked rice to transform it into aromatic garlic rice. It’s a simple and creative way to use what you already have on hand. Together the pineapple and garlic will inspire you to create even more quick meals with strong flavors.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tablespoons vegetable oil, plus more for grill grates
- 4bone-in, center-cut pork chops, each about 1-inch thick
- Salt and black pepper
- 4garlic cloves, peeled, 1 minced
- 2cups chopped (1/2-inch pieces) fresh pineapple
- 1large English cucumber, cut in 1/2-inch pieces
- 1lime, quartered
- Cooked rice, for serving
Instructions
Step 1
Prepare a grill for medium-high direct heat on half the grates. Clean and oil the grates.Step 2
Place the pork chops in one layer in a large shallow dish. Poke each chop several times with a fork, and season with salt. Add the whole garlic cloves, half the chopped pineapple, 2 tablespoons oil, 3/4 teaspoon salt and a few grinds of black pepper to the carafe of a blender or bowl of a food processor. Blend until mostly smooth, scraping down the sides as necessary. Pour the mixture over the chops, turning them to fully coat each one. Let marinate 5 to 10 minutes.Step 3
Combine the remaining chopped pineapple, the minced garlic and the cucumber in a medium bowl. Toss, seasoning with salt and squeezes of lime to taste.Step 4
Place the pork chops on the grill over direct heat. Grill until well marked and slightly charred, about 5 minutes per side. Transfer the chops to indirect heat, cover and grill until chops are fully cooked, about 4 minutes. The thickest part of the chop should reach an internal temperature of 140 degrees. Transfer to a platter and let rest for 5 minutes. (Alternatively, heat a grill pan over medium, oil the grate and cook the chops 8 to 10 minutes per side.)Step 5
Give the salsa a quick stir and taste again for seasoning. Place a grilled chop on each plate. Spoon the salsa over the chops and enjoy with the rice and any remaining lime wedges, if desired.