Grilled Pork Chops with Spicy Pineapple Salsa

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 -
Printable Recipe 
Ingredients:
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

Directions:
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!

One Year Ago:  Baked Lemon Breadcrumb Tilapia
Two Years Ago:  Guest Blogger: Creamy Avocado Pasta
Three Years Ago:  Bacon & Tomato Pasta