About this recipe
Bud Andersen, a chef consultant and Ben E. Keith Foods West Texas Division, is the master at combining sweet and spicy in ways that make food delicious. This week he’s making grilled spice-rubbed pork loin chops with grilled pineapple salsa.
This is the perfect dish for your summer gatherings. With beef prices rising, pork is a wonderful option for your table. Topped with the spicy grilled salsa, it will be a favorite at your summer table.
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Center-cut pork loin chops are seasoned with a sweet and spicy blend of dark chili powder, brown sugar, garlic powder, onion powder and salt before being grilled and served with a sweet and spicy salsa made of caramelized pineapple and charred jalapeno. It’s a refreshing dish that won’t break the bank.
Ingredients
Grilled Spice-Rubbed Pork Loin Chops
Grilled Pineapple Salsa
Directions
Grilled Spice-Rubbed Pork Loin Chops
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Combine chili powder, brown sugar, garlic powder, onion powder and kosher salt in a bowl.
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Season both sides of the pork chops with the spice rub and let sit at room temperature.
TIP:
Allowing the meat to rest helps seasoning penetrate. -
Preheat grill to medium-high heat and lightly oil the grates.
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Grill pork chops for 4–5 minutes per side until internal temperature reaches 145–160°F.
TIP:
Use a thermometer for accurate doneness.
Grilled Pineapple Salsa
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Grill pineapple chunks and jalapeño until lightly charred.
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Remove from grill and dice the pineapple and jalapeño.
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Combine pineapple, jalapeño, cilantro and lime juice in a bowl and season with salt.
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Serve the grilled pork chops topped with the pineapple salsa.
TIP:
Serve salsa slightly cooled for best flavor contrast.
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