Chili-Rubbed Pork Chops with Grilled Pineapple Salsa

Ingredients

• 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

Directions

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.