Looking for a delicious and easy pork chop recipe? Look no further! We're making Marinated Pork Chops on the grill with a Charred Pineapple Salsa. The heat from the jalapeños in this salsa is nicely balanced with the sweetness of the charred pineapple.
Do you prefer less heat? Feel free to decrease or omit the jalapeño or a mild version of this salsa recipe.
In this blog post, we're talking about selecting, prepping and grilling the perfect pork chop. With our simple tips, you can make juicy and tender pork chops that will have your guests coming back for more!
Which Pork Chop is Best for the Grill?
There are a few different types of pork chops, and each one has its own benefits. For grilling, our top picks are either the pork rib chop, bone-in pork loin chop or a boneless loin chop. Bone-in pork chops are our preference because they have more flavour.
Tips for Tender & Flavourful Pork Chops
Thick Cut Pork Chops
Thin pork chops will become over-done very quickly when searing them on the grill. Nobody wants a dry, over-cooked pork chop! Look for pork chops that are about one to two inches thick. A thick pork chop will help ensure that it ends up juicy and tender.
Let it Rest
Remove the pork chops from the fridge at least 30 minutes prior to cooking. This will allow for more even cooking.
Marinate the Chops
Marinate the pork chops with your favourite spices or flavours. This is your chance to add extra flavour! Marinades help tenderize the surface of the meat and typically consist of oil, acid (like vinegar or citrus) and aromatics (herbs, spices, garlic etc.).
If you are using a dry seasoning instead, be sure to be generous with the seasoning and coat all sides of the meat for a good sear.
Sear Over High Heat
Searing the pork chops over medium-high to high heat will help to create a crisp, golden brown crust. Once you've seared all sides of the pork chops, finishing cooking them over indirect heat to prevent burning the exterior.
Use a Meat Thermometer
To ensure that your pork chops are cooked properly, use a meat thermometer! Gone are the days of cooking pork chops to 160F. The current recommended cooking temperature for pork is 145F. And it’s ok if your pork has a pinkish hue! Using a thermometer will help you reach this sweet spot of being perfectly cooked and still juicy.
Rest After Cooking
Once the pork chops have reached an internal temperature of 140F, remove them from the grill, tent them loosely with foil and let them rest. The pork chops will continue to rise in temperature up to a final temperature of 145F. This will allow the juices to redistribute evenly throughout the meat resulting in a juicier pork chop.
With these simple tips, you can enjoy perfectly grilled pork chops that are succulent and sure to please your guests! So, what are you waiting for? Try this Marinated Pork Chop with Charred Pineapple Salsa Recipe!
Marinated Pork Chops with Charred Pineapple Salsa
Ingredients
Marinade:
½ tsp lime zest
2 limes, juiced
2 tbsp honey
1 small shallot, diced
1 garlic clove, minced
1 tbsp soy sauce
½ tbsp Worcestershire sauce
2 tsp Dijon mustard
1/8 tsp ground black pepper
¼ cup olive oil
4 pork chops (rib or loin pork chops, bone-in or boneless)
Charred Pineapple Salsa:
½ pineapple, cut into about 6-7 wedges lengthwise
½ tbsp olive oil, plus extra for charring the pineapple
1 cup diced red pepper
¼ cup minced red onion
1 jalapeño, deseeded and minced (for mild salsa only use ½ a jalapeño or omit)
1 tbsp chopped cilantro leaves
½ lime, juiced
Salt and pepper
Directions
Place the pork chops in a large Ziploc bag or a large rectangular baking pan.
Make the marinade: In a small bowl, whisk together the lime zest, lime juice, honey, shallots, garlic, soy sauce, Worcestershire sauce, Dijon mustard, ground black pepper, and olive oil.
Pour the marinade over the meat and massage to evenly coat the pork chops in marinade. Marinate in the fridge for at least 3 hours.
Remove the pork chops from the fridge and rest at room temperature for about 30 minutes before cooking.
Preheat the grill to high heat.
Grill the pineapple: Brush the pineapple with oil. Grill on each side for about 2 minutes, or until lightly charred. Dice the charred pineapple.
Make the salsa: In a medium bowl, mix together the diced pineapple, red pepper, red onion, jalapeño, cilantro, lime, and olive oil. Season to taste with salt and pepper.
Grill the Pork Chops: Remove the pork chops from the marinade and discard the marinade. Grill for 5 minutes per side. Rotate them 180 degrees halfway through cooking each side if cross-hatch marks are desired. Move pork chops to indirect heat to finish cooking. Remove them from the grill at 140F. Tent loosely with foil and let them rest for 10 minutes (the temperature should rise to a final temperature of 145F).
Serve with the Charred Pineapple Salsa.
Looking for other pork recipes? Try these:
Smoked Pulled Pork with Bark Recipe
