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Grilled pork and pineapple salsa recipe

Smiths Food & Drug
Smiths Food & Drug
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Chef Jeff Jackson from Smith's Food & Drug shared a delicious recipe with Fresh Living just in time for Memorial Dai.

Grilled Pork Chops with Grilled Pineapple Salsa Recipe


For the Pork:For the Salsa:

4 boneless, thick pork chops1 fresh pineapple, sliced into 1/2 inch rounds

2 tbsp. kosher saltcooking spray

2 tbsp. brown sugar1 red bell pepper, finely chopped

2 tbsp. smoked paprika 1/2 red onion, finely chopped

1 tbsp. sugar 1/2 bunch cilantro chopped

1 tsp. garlic powder1 jalapeno, minced

1 tsp. black pepper1 tsp. garlic, minced

1/2 tsp. ground mustardjuice and zest of 1 lime

1/2 tsp. cumin1 tbsp. honey

1/2 tsp. ground ginger 1/2 tsp. kosher salt + 1/4 tsp. pepper


1.For the pork chops, mix the spices together and rub it evenly on both sides of each pork chop. Let them set 20-30 minutes prior to grilling. Preheat your grill to medium-high heat. Spray the pineapple pieces with cooking spray and then place them on the grill to cook 4-5 minutes per side.

2.Remove the pineapple from the grill and then dice, discarding the core. Mix the pineapple with the other ingredients for the salsa in a bowl. Taste and season as necessary and set aside.

3.Place the pork chops on the grill and cook 4-5 minutes per side or until the meat reaches an internal temperature of 145. Let the meat rest 5-10 minutes prior to serving. Serve the pork chops warm with the pineapple salsa and your favorite sides. Enjoy!

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