Chop Chop, Pork Chop

Chop Chop, Pork Chop

Courtesy of National Pork Board 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time • 3 Hrs. Marinate Time
4-12 oz. pork loin rib chops (non-marinated), 1-1/2-in. thick
1/2 fresh pineapple, peeled, cored and cut into 4 long pieces
1-2 Tbsp. olive oil
1 or 2 fresh serrano OR jalapeno chiles, thinly sliced
4 small green onions, thinly sliced
3 Tbsp. fresh lime juice
2 Tbsp. fresh cilantro leaves, finely chopped
2 Tbsp. maple syrup
1/2 tsp. salt

Pineapple Brine:
2 Tbsp. salt
2 Tbsp. brown sugar, packed
6 oz. pineapple juice, 3/4 c.
1 c. water


1. For brine, stir together salt, brown sugar and 1 c. water in small saucepan. Bring to boil, stirring occasionally, until salt and sugar are dissolved. Remove from heat. Stir in 3 c. cold water and pineapple juice; let cool.

2. Place pork in large, resealable bag. Pour brine mixture over pork; close bag to seal. Turn bag to evenly coat pork with brine. Refrigerate for 3 hrs., turning bag occasionally.

3. Remove pork from brine; discard brine. Pat pork chops with paper towels, then brush with olive oil. Prepare a medium-hot fire in grill. Grill chops, uncovered, over direct heat for 12-16 min. or until internal temperature of pork reaches 145°F, turning chops over halfway during grilling.

4. At the same time, grill pineapple until slightly golden and caramelized, turning over often.

5. Transfer chops to cutting board. Loosely cover with foil; let rest for 10 min.

6. Meanwhile, for salsa, finely chop pineapple. Place chilies, pineapple, green onions, lime juice, cilantro, maple syrup and salt in medium bowl. Gently toss until mixed. Serve salsa with chops.

* If fresh pineapple is unavailable, use a 20-oz. can crushed pineapple, drained (do not grill).

* Recipe and photo courtesy of National Pork Board. For more recipes visit:


Calories: 380; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 105mg; Total Carbs: 17g; Fiber: 1g; Protein: 44g; Sodium: 630mg;