S&L Produce

Chili-Rubbed Pork Chops with Grilled Pineapple Salsa


  • 4 bone-in ribeye (rib) pork chops, about 3/4 inch thick, trimmed
  • 1 tablespoon chili powder
  • 1 1/2 tablespoons light brown sugar, packed
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon salt
    • Pineapple Salsa

      • 3 slices pineapple, cut crosswise about 1/2 inch thick, trimmed or 3 slices canned pineapple, drained
      • 1 jalapeno chile, halved lengthwise, seeds and veins removed
      • 1 tablespoon lime juice
      • Salt, to taste


  1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
  2. Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 145° F., 4-5 minutes per side.
  3. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2-3 minutes per side.
  4. Remove chops from grill and let rest 3 minutes.
  5. Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season to taste with salt.

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