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Pork Chops Topped with Pineapple Salsa

  • Prep Time: 4.5 hours
  • Cook Time: 15 minutes
  • Serves: 4

Ginger, pineapple and local honey add that tropical flare that's perfect for summertime grilling.


4 center cut pork chops, ¾ inch thick

½ cup low sodium soy sauce

2 tablespoons fresh lime juice

1 tablespoon Dijon mustard

2 tablespoon vegetable oil + 1 t. divided

1 tablespoon fresh ginger, minced

1 tablespoon local Hon's Honey

2 cloves garlic, chopped


1 c. fresh pineapple, finely chopped

1/4 c. red onion, finely chopped

1/4 c. red bell pepper, finely chopped

1 clove garlic, minced

1 jalapeno, seeded and minced

1 T. fresh cilantro or parsley, chopped

1 t. local Hon's Honey

To Prepare

In a medium bowl mix together soy sauce, lime juice, mustard, oil, ginger, 1 T. honey and 2 cloves garlic to create the marinade. Place pork chops in a zip lock bag, pour marinade in bag, seal and refrigerate for 1- 4 hours. Bring chops to room temperature before grilling. Drain and discard marinade. To prepare the grill, heat coals indirect on one side of the grill at medium high temperature. By grilling indirectly, the chops can be seared over the grills for a minute then moved to a cooler part of the grill to cook slower. Brush grill rack with oil. Sear chops for 2 minutes on each side directly over the coals. Move chops away from the coals to cook indirect, close grill lid and continue to grill for 4 or 5 minutes on each side. Chops should be cooked to a minimum internal temperature of 145ºF. as recommended by USDA.

To prepare salsa, combine pineapple, onion, bell pepper, garlic, jalapeno, cilantro and honey. Salsa can be prepared a day ahead and kept refrigerated until ready to use.

To Serve

Serve chops hot off the grill, topped with fresh pineapple salsa.

Pair with Pierre Sparr Gewurztraminer

Eddie's Recipe Tip:

This recipe tastes great with boneless chicken breasts or pork tenderloin, as well.