Pork Chops with Grilled Pineapple Salsa and Spiced Sweet Potatoes
4 boneless pork loin chops (about 6 oz each)
1 tablespoon olive oil
Salt
Fresh ground pepper
For the grilled pineapple salsa:
½ whole pineapple, skin removed and sliced into ½-inch rounds
½ red bell pepper, finely diced
¼ cup red onion, finely diced
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
Salt
Directions:
1. If you're using a grill pan to cook your pork chops, pre-heat your oven to 400 degrees.
2. Start by grilling the pineapple. Heat a grill/grill pan over medium-high heat. When hot, add the pineapple rounds and grill for 2 minutes on each side. Remove from the grill and set aside to cool.
3. Now it's time to prepare your pork chops. Pat the chops dry with paper towels and rub each chop with olive oil. Season both sides with salt and fresh ground pepper.
4. Heat a grill or grill pan over high heat. If you are using an outdoor grill, sear your chops for 2-3 minutes on each side until they have nice grill marks. Move your chops to a cooler area of the grill (or turn the heat down to low) and continue cooking for 12-15 minutes or until the chops have an internal temperature of 140 degrees. If you are using a grill pan, sear your chops for 3 minutes on each side and then transfer the pan to the 400-degree oven and cook for about 10-12 minutes or until the chops reach an internal temperature of 140 degrees. However you choose to cook your chops, make sure to let them rest for 10 minutes before serving. Gotta let the juices redistribute.
5. Now it’s time to finish your grilled pineapple salsa. Dice your grilled pineapple, being sure to remove the core from each round. In a bowl, combine the diced grilled pineapple, red bell peppers, red onions, lime juice, and cilantro. Season with salt to taste.
6. Serve your pork chops over spiced sweet potatoes and top with grilled pineapple salsa. Serve immediately.
