Our weather has been back and forth this "winter" season. Last weekend, we had two gorgeous days of sunshine and warmth. This weekend... rainy and a high in the 50's! Okay, I wouldn't change it for the blizzard conditions others are getting, but hey, it's all relative, right? It was on one of these colder weekends, that I was, of course, craving something summery. I know.. how can someone that experiences summer pretty much 9 months out of the year, crave summer in the winter? I asked myself the same thing, and when I answered, I blamed Carol from work. Sorry, Carol. It's okay though (trust me!!) .. I mean why I blame her is because of the awesome recipe she shared with me for Hawaiian pulled pork - after I had that, I thought of Hawaii and warm weather and... well.. summer!! I think everyone in the country might need a little summer on their plate to help them get through another months or so!
Grilled Pork Chops with Spicy Pineapple Salsa
Adapted from BHG Grillin' & Chillin'
- Serves 2 -
2 boneless pork loin chops
Coconut rice (optional)
For the brine -
4 cups water
1 Tablespoons kosher salt
1 Tablespoon granulated sugar
1 garlic clove, minced
1 teaspoon black pepper
For the oil mixture -
1 Tablespoon olive oil
1/2 teaspoon thyme
1/2 teaspoon black pepper
1/2 teaspoon lemon juice
For the salsa -
1 8oz can pineapple chunks, slightly chopped
1 -2 Tablespoons finely chopped orange pepper
1 jalapeno, finely chopped
1 Tablespoon finely chopped parsley
1/4 teaspoon salt
1/8 teaspoon ground cumin
Mix together the water, salt, sugar, garlic and pepper until salt and sugar has dissolved. Place the pork chops in a resealable bag and pour the brine over it. Seal and place in refrigerator for at least 2 hours. Remove from brine and thoroughly rinse under cool water.
Meanwhile, make the salsa by mixing all ingredients together in a bowl until well combined. Cover and refrigerate until ready to use.
In a small bowl, mix together the olive oil, thyme, pepper, and lemon juice. Brush both sides of each pork chop with mixture; set aside.
Preheat grill to 375 degrees F. Clean and oil grill grates. Place the pork over direct heat and grill for 4-5 minutes per side or until the pork registers an internal temperature of 145 degrees F. Remove and allow to rest for 5 minutes. Serve with salsa and coconut rice. Enjoy!
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