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Pork Chops Topped with Pineapple Salsa

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

Ginger and pineapple 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 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
  • 1 pint Mitchell's fresh pineapple salsa

To Prepare

In a medium bowl mix together soy sauce, lime juice, mustard, oil, ginger, honey and garlic to create the marinade. Place pork chops in a zip lock bag, pour marinade in bag, seal and refrigerate for 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 1 minute 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 Serve

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

Pair with Bex Reisling.

Eddie's Recipe Tip:

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