Pineapple Salsa Pork Chops
A quick pineapple and citrus marinade makes these pork chops tender and juicy and the super simple pineapple salsa comes together in about 5 minutes.
Servings: 6 servings
Calories: 681kcal
Ingredients
Salsa
- 1 can 20 ounces Pineapple Tidbits, juice reserved
- 1 can 15 ounces Petit Diced Tomatoes, drained
- ½ cup diced onion
- ¾ cup diced bell peppers
- ½ cup marinade
Marinade
- ¾ cup pineapple juice
- ½ cup orange juice
- ¼ cup olive oil
- ⅓ cup brown sugar
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground chili flakes
- 6-8 pork chops
Instructions
- For the salsa: Drain the pineapple tidbits and reserve the juice for the marinade. Add pineapple tidbits to a bowl.
- Strain the diced tomatoes and discard the juice. Add tomatoes to the bowl with pineapple.
- Add onions and bell peppers. Set aside while you prepare the marinade.
- Make the marinade in a bowl, combine pineapple juice, orange juice, olive oil, and brown sugar. Add garlic, onion powder, thyme, salt, pepper, smoked paprika and ground chili flakes. Mix well.
- Reserve 1/2 cup of the marinade and mix into the salsa. Stir well. Cover and refrigerate.
- Place the pork chops in a zip top bag or a baking dish.
- Pour marinade over pork chops, turning pork chops to coat both sides. Cover and refrigerate for 1 hour.
Grill the Pork Chops:
- Prepare a grill fire to about 400° with hickory or pecan for smoke flavor.
- Remove pork chops from marinade and place over indirect fire. Lower grill fire to 350° and close the lid.
- Cook for 5 minutes, turn pork chops and continue to cook for another 5-7 minutes. Check pork chops with a digital meat thermometer, cooking until pork chops reach 145°.
- Remove pork chops to a serving platter and allow to rest 5 minutes before serving.
- Serve pork chops with pineapple salsa.
Notes
How to Store and Reheat:
Store pork chops in an airtight container in the refrigerator up to 4 days. Store pineapple salsa in an airtight container in the refrigerator up to 5 days. Reheat sliced pork chops in a skillet with a tablespoon or two of orange juice or pineapple juice over medium heat. Stir occasionally until heated through. Serve with salsa.Nutrition
Serving: 1g | Calories: 681kcal | Carbohydrates: 31g | Protein: 56g | Fat: 37g | Saturated Fat: 9g | Polyunsaturated Fat: 23g | Cholesterol: 176mg | Sodium: 1017mg | Fiber: 2g | Sugar: 23g