Keyword chili rubbed, grilling, pineapple salsa, Pork Chops
1½teaspoonspacked light brown sugar
Four3/4-inch thick (24 ounces)bone-in pork center loin chops,trimmed
Three1/2-inch thick slicesfresh pineapple,trimmed
1mediumjalapeño,halved lengthwise (seeds and ribs removed)
1tablespoonfreshly squeezed lime juice
PREPARE THE CHOPS:
In a shallow bowl, combine the 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.
PREPARE THE SALSA:
Prepare a stovetop or outdoor grill to medium-high heat and lightly oil the grate. Grill the pineapple and jalapeño until lightly charred (2 to 3 minutes per side). Remove from the grill and dice the pineapple and jalapeño. In a medium bowl, combine the pineapple, jalapeño and lime juice. Season to taste with salt.
GRILL THE CHOPS:
Grill the pork until an internal temperature reaches between 145 and 160 degrees F (4 to 5 minutes per side). Serve chops with the grilled salsa on top.