Pineapple salsa offers a refreshing counterpoint to grilled pork chops that have been marinated with Grill Mates® Mojito Lime Marinade.
5m
PREP TIME
14m
COOK TIME
247
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
- Grilled Pork Chops
- 1 package McCormick® Grill Mates® Mojito Lime Marinade Mix
- 1/4 cup oil
- 1/4 cup orange juice
- 2 tablespoons cider vinegar
- 6 bone-in pork chops, trimmed (about 2 pounds)
- Pineapple Salsa
- 1 cup chopped fresh pineapple
- 1/4 cup chopped red bell pepper
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon orange juice
INSTRUCTIONS
- 1 For the Grilled Pork Chops, mix Marinade Mix, oil, orange juice and vinegar in small bowl. Reserve 2 tablespoons marinade for brushing. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes.
- 2 For the Pineapple Salsa, mix pineapple, bell pepper, jalapeño pepper and orange juice in small bowl. Cover and set aside.
- 3 Remove pork chops from marinade. Discard any remaining marinade.
-
4
Grill pork chops over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Serve pork chops with Pineapple Salsa.
Test Kitchen Tip:
Reverse Sear Method for pork chops thicker than 1 inch: Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Grill pork chops over unlit side, with grill covered, to internal temperature of 135°F to 140°F. Move pork chops to lit side of grill. Grill until pork chops are nicely charred and desired doneness (At internal temperature of 145°F, pork chops will be cooked through and a little pink inside. You may prefer to cook a little longer, however try not to exceed internal temperature of 160°F or pork will be overcooked.) Let stand 5 minutes.
