Grilled Pork Chops Recipe ~ Pineapple Salsa

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Pork Chops
• 4 boneless pork chops, 3/4 - 1 inch thick (1-1.5 lbs)
• 1/4 cup soy sauce
• 2 tsp. mesquite liquid smoke
• 1 Tb. sriracha hot sauce
• 3 Tb. honey
• For the Salsa
• 1 cup fresh diced pineapple
• 1 cup diced red bell pepper
• 1 cup diced kiwi (about 4)
• 1/4 cup diced red onion
• 2 Tb. chopped cilantro
• 1 Tb. olive oil
• 1/2 tsp. sriracha hot sauce
• Salt and Pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the soy sauce, mesquite liquid smoke, 1 tablespoon sriracha and honey in a shallow dish. Add the pork chops, turn to coat, and refrigerate for 20 minutes.

2. Meanwhile, combine the pineapple, red bell pepper, kiwi, red onion, cilantro, olive oil, 1/2 teaspoon sriracha, and salt and pepper to taste in a bowl. Stir gently and refrigerate until serving.

3. Preheat a grill to medium-high heat, about 450°F (232°C), and clean the grates well.

4. Remove the pork chops from the marinade and pat them dry. Discard the leftover marinade. Season both sides with salt and pepper.

5. Grill the pork chops for 4 minutes per side, until the thickest part reaches at least 145°F (63°C) on an instant-read thermometer.

6. Transfer the chops to a plate and rest them for 3 minutes before serving.

7. Spoon the chilled pineapple salsa over the rested pork chops and serve.