Grilled Pork Chops With Pineapple Salsa

By Vivian Chan-Tam

Published June 12, 2024

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
35 minutes
Prep Time
10 minutes
Cook Time
25 minutes
Rating
4(76)
Comments
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This 5-ingredient recipe maximizes flavor by using two multitasking powerhouses — garlic and pineapple — that tag team with the grill or a grill pan. Grilling is a great way to infuse flavor and have easy post-dinner cleanup. The acidity of the pineapple acts as a quick meat tenderizer and infuses complex flavors. Garlic not only adds flavor to the marinade and salsa but also can add a bit of sass to cooked white rice to serve alongside the sweet and savory pork. Gently fry up minced garlic with neutral oil, then drizzle over cooked rice to transform it into aromatic garlic rice. It’s a simple and creative way to use what you already have on hand. Together the pineapple and garlic will inspire you to create even more quick meals with strong flavors. 

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Ingredients

Yield:4 servings

  • 2 tablespoons vegetable oil, plus more for grill grates

  • 4 bone-in, center-cut pork chops, each about 1-inch thick

  • Salt and black pepper

  • 4 garlic cloves, peeled, 1 minced   

  • 2 cups chopped (½-inch pieces) fresh pineapple

  • 1 large English cucumber, cut in ½-inch pieces 

  • 1 lime, quartered

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

31 grams carbs; 137 milligrams cholesterol; 530 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 7 grams saturated fat; 25 grams fat; 3 grams fiber; 1011 milligrams sodium; 44 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare a grill for medium-high direct heat on half the grates. Clean and oil the grates.

  2. Step 2

    Place the pork chops in one layer in a large shallow dish. Poke each chop several times with a fork, and season with salt. Add the whole garlic cloves, half the chopped pineapple, 2 tablespoons oil, ¾ teaspoon salt and a few grinds of black pepper to the carafe of a blender or bowl of a food processor. Blend until mostly smooth, scraping down the sides as necessary. Pour the mixture over the chops, turning them to fully coat each one. Let marinate 5 to 10 minutes.

  3. Step 3

    Combine the remaining chopped pineapple, the minced garlic and the cucumber in a medium bowl. Toss, seasoning with salt and squeezes of lime to taste.

  4. Step 4

    Place the pork chops on the grill over direct heat. Grill until well marked and slightly charred, about 5 minutes per side. Transfer the chops to indirect heat, cover and grill until chops are fully cooked, about 4 minutes. The thickest part of the chop should reach an internal temperature of 140 degrees. Transfer to a platter and let rest for 5 minutes. (Alternatively, heat a grill pan over medium, oil the grate and cook the chops 8 to 10 minutes per side.)

  5. Step 5

    Give the salsa a quick stir and taste again for seasoning. Place a grilled chop on each plate. Spoon the salsa over the chops and enjoy with the rice and any remaining lime wedges, if desired.

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Ratings

4 out of 5
76 user ratings
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Comments

Brian

I read the other notes and decided to tweak this a tiny bit: I added a minced shallot, more garlic and a zested & juiced a lime to the marinade, and marinated for 2 hours. I also added a minced shallot to the salsa, and diced up the cucumber and pineapple much smaller. I zested and juiced 2 key limes into the salsa, and doubled the pineapple. Salt and pepper everything to taste. Grilled on a cast iron grill pan for 9 minutes a side over medium and served with rice. Really tasty.

Jessica H

This was totally meh for us. The marinade didn’t seem to add any flavor

alw

Can’t see how marinating something for 5-10 minutes would impart any flavor. Sometimes I wonder if anyone at NYTimes tests the recipes that are published.

Kermit

We either marinate these in a tequila-lime marinade or glaze with a honey habanero sauce and sprinkle with red pepper flakes. The rice gets upgraded to spanish rice, and depending on the modifications, we substitute grilled peaches for the pineapple cucumber salad.

Barbara

I made this with the additions suggested in the comments (more lime and garlic, smaller cuts to cukes, added cilantro). I was blown away by the flavor of the marinade and stupidly put it all on the two chops I had. I am still kicking myself for not adding it to the salsa. The marinade tasted better than the salsa even though the ingredients were largely the same. I added avocado to the salsa and everyone liked that.

Sharon Yingling

I thought it was not very flavorful. Too much effort for not a good result.

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