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Friday Feast: Pineapple Salsa Pork Chop

August 21, 2009

After watching this season’s “The Next Food Network Star,” I was inspired to make pineapple salsa atop pork chops, and after searching on the Food Network website, I found and followed a recipe made by the Neelys. The concoction was a great success and perfect for a hot summer night. Our meal was light, healthy and delicious! Plus, it took less than 20 minutes.

best summer dinner

Pineapple Salsa Pork Chop

Preparation Time: 15 minutes

Cook Time: 12 minutes

Cleanup Time: 5 minutes


for marinade

1/4 teaspoon lime zest

2 limes, juiced

1 tablespoon honey

1 jalapeno, chopped and seeds removed

1 garlic clove, chopped

1/2 cup olive oil


for salsa

1/2 pineapple, diced and cored, juices reserved

1 tomato, diced

1/2 red onion, minced

1/2 small jalapeno, diced

1 tablespoon chopped cilantro leaves

1 lime, juiced

salt and pepper

4 bone-in, center-cut pork chops


For the marinade…

  • Blend all the ingredients in a large bowl.
  • Place in a resealable plastic bag and add the pork chops.
  • Marinate in the refrigerator for up to 3 hours. (I chose to marinate overnight, and this was great too.)


For the salsa and chop…

  • Mix all the salsa ingredients in a medium bowl. Taste for seasoning. Set aside for 10 minutes for flavors to meld.
  • Preheat grill to medium heat. (I chose to cook these in my cast iron skillet.)
  • Remove chops from marinade. Grill for 5 minutes per side for a medium rare and 8 minutes for medium. Remove chops from grill and let rest 10 minutes before slicing.
  • Spoon the salsa on top.


I highly recommend this great, juicy meal. It had tons of flavor and was perfect for a warm night!

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