Grilled Pork Chops with Pineapple Salsa

There’s nothing more annoying and satisfying at the same time as walking outside of your house and immediately being hit with the aroma of a neighbour’s BBQ grilling up something fabulous. Makes you want to run back in, find some meat and slap it on the BBQ. These marinated grilled pork chops with pineapple salsa are quick, easy, and pair deliciously with a fresh, tasty salsa.

Salsa come in all flavours, shapes and variations. We tend to eat more fresh salsas over the summer months with the endless bounty of fresh fruit available. My kids adore this pineapple salsa made with fresh pineapple so much so they ask me to send it with them to school for lunch.

I like to make extra pork chops so I have leftovers the next day. And a delicious way to use them up is to cut leftover pork chops into thin slices and put them into a wrap. You could add a little BBQ sauce, and some leftover pineapple salsa for a delicious lunch.

Serve this dish over rice, steamed chinese noodles or even cooked, seasoned barley/lentils.

Grilled Pork Chops with Pineapple Salsa

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Course: camping, lunch, Snack

Author: Adapted from Canadian Living

Ingredients

• 3 tbsp lime juice
• 3 tbsp soy sauce
• 4 tsp finely grated fresh ginger
• 4 tsp vegetable oil
• 2 cloves garlic minced
• 5 pork chops
• Pineapple Salsa:
• 1/2 pineapple peeled, cored and cubed
• 1 green onion thinly sliced
• 1/4 cup diced red/purple onion
• 2 tsp lime or lemon juice
• 1/2 cup or less cilantro (chopped)
• 1/2 Jalapeno pepper seeded and diced

Instructions

• In ziplock bag, mix together lime juice, soy sauce, ginger, oil and garlic. Add chops, turning to coat. Zip up bag and let marinate for a minimum of 10-15 minutes before grilling.
• Remove from marinade and place chops on BBQ over medium-high heat. Close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside. Serve with salsa.

Notes

Pineapple Salsa: In bowl, stir together pineapple, green onion, red onion, lime juice, cilantro and jalapeno. If you like heat leave the seeds in the jalapeno adding it all to the salsa.