Chili-Rubbed Pork Chops with Grilled Pineapple Salsa

I was recently in Atlanta for the BlogHer Food conference, and while I was there I was invited to tag along with the National Pork Board for a Pork Crawl through Atlanta. What’s a Pork Crawl? Well, basically a bunch of us food blogging girls took a limo ride around Atlanta, stopping to sample a ton of pork dishes from top chefs at 3 amazing restaurants: Dogwood, Pura Vida, and Rathbun. Here are some of the great girls I got to hang out with that evening…

You might be familiar with many of these ladies (they’re some of my favorite bloggers!):  Bakerella, Family Fresh Cooking, Picky Palate, Georgia Pellegrini, Steamy Kitchen and Kevin & Amanda

The Pork Board sent me some pork chops, along with a kit that included everything I needed to make this delicious recipe for Chili Rubbed Pork Chops with Grilled Pineapple Salsa.  I was pretty curious about the whole thing, since I pretty much kill every pork chop that I try to make.  They assured me this wouldn’t happen.  Turns out they have some JUICY new news to share with the world… the USDA has just recently confirmed that 145 degrees F as measured on a food thermometer, followed by a three-minute rest time, is safe internal temperature for pork chops, roasts and tenderloins. This cooking method promises to result in juicy, tender and flavorful pork. So I put it to the test with this recipe…


Here’s what you start with.  Simple.


Just mix up the spices and you’ve got the rub for your chops.


Rub those chops and let them sit…


… while you grill the fresh pineapple and jalapenos.  Once these have some nice grill marks on them, you’re going to chop them up and mix with a little bit of lime juice and salt to create a simple, grilled pineapple salsa.


Grill the chops on your stovetop grill (or outdoors, if you’re ready for that!)  I loved this indoor grill- the nonstick surface made it a snap to clean.


And there it is… the grilled pork chop topped with grilled pineapple salsa!


My family nearly applauded when they took their first bite.  The pork was tender as can be.  Finally… I didn’t kill the pork chops.  And that grilled pineapple salsa on top was pretty wonderful too.

The National Pork Board is giving one RecipeGirl reader a kit full of all of the things you need to make this recipe.  If you win, here’s what you’ll receive (a $200 value).


· Pork Be inspired branded Apron

· Pork Be inspired Brochure

· Pork Branded Digital Meat Thermometer

· Cuisinart CCJ-100 Citrus Pro Juicer

· Vacu Vin Pineapple Slicer

· Norpro Grip-Ez Jalapeno Pepper Corer

· Four Pork Chops

· Cuisinart Grill Pan

· Dry Ingredients (Salt, Light Brown Sugar, Garlic Powder, Onion Powder, Chili Powder)

Readers may enter until Thursday evening, June 9th. I will randomly select one Pork Giveaway winner and announce the winner here on this post on Friday, June 10th. To enter, you must have a USA mailing address (no PO Boxes & excluding Alaska & Hawaii).  This giveaway is now closed.  The randomly selected winner is commenter #233 Natalie!  Congratulations, Natalie!

Print Print Recipe

Chili- Rubbed Pork Chops w/ Grilled Pineapple Salsa

Yield: 4 servings

Prep Time: 15 min

Cook Time: 20 min

A terrific recipe sent along to me from the National Pork Board. Our family loved this recipe big time...

Ingredients:

CHOPS:
4 (3/4-inch thick) bone-in pork center loin chops, trimmed
1 Tablespoon chili powder
1 1/2 teaspoons packed light brown sugar
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon salt

PINEAPPLE SALSA:
3 (1/2-inch-thick) crosswise slices fresh pineapple, trimmed
1 medium jalapeno, halved lengthwise- seeds and veins removed
1 Tablespoon fresh lime juice
salt, to taste

Directions:

1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder and salt. Sprinkle both sides of the chops with the spice mixture. Let the chops sit at room temperature while you prepare the salsa.

2. Prepare a grill to medium-high hat and lightly oil the grate. Grill pineapple and jalapeno until lightly charred (2 to 3 minutes per side). Remove from the grill and dice pineapple and jalapeno. In a medium bowl, combine pineapple, jalapeno and lime juice. Season to taste with salt.

3. Grill pork until internal temperature reaches between 145 and 160 degrees F (4 to 5 minutes per side).

4. Serve chops with the grilled salsa on top.

Source: RecipeGirl.com (via National Pork Board)