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Grilled Pork Chops with Pineapple-Onion Salsa

Photo: Jennifer Davick; Styling: Linda Hirst


Makes 4 servings

The flavors of fresh salsa and smoky pork chops combine wonderfully in this dish. 


  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoons kosher salt, divided
  • 4 (10-ounce) bone-in pork rib chops (about 1 inch thick)
  • 2 tablespoons olive oil, divided
  • Cooking spray
  • 3 (1/2-inch-thick) red onion slices
  • 1 trimmed fresh pineapple, cut into 1-inch-thick slices
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • Herbed Browned Butter Couscous

How to Make It

  1. Heat a large grill pan over medium-high heat. Combine first 3 ingredients and 1 teaspoon salt. Rub pork chops on all sides with 1 1/2 tablespoons oil; sprinkle evenly with spice mixture. Coat pan with cooking spray. Grill pork 6 minutes on each side or until desired degree of doneness. Remove from pan; let stand 10 minutes.

  2. Rub remaining 1 1/2 teaspoons oil over onion slices. Add onion and pineapple to pan. Grill onion slices 3 minutes on each side or until well marked; grill pineapple slices 2 minutes on each side or until well marked. Remove from pan; coarsely chop onion, and cut pineapple into 1-inch pieces. Toss grilled onion and pineapple with lime zest and juice, cilantro, and remaining 1/4 teaspoon salt. Top pork with salsa. Serve with Herbed Browned Butter Couscous.