Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa Recipe

Name: Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Four 1-inch-thick bone-in pork chops (8 to 10 ounces each); Base Brine, recipe follows; 2/3 cup small-diced pineapple; 2/3 cup small-diced zucchini; 1/4 cup fresh mint leaves, torn; 2 tablespoons extra-virgin olive oil; 1 tablespoon chardonnay or white wine vinegar; 1 teaspoon finely chopped shallots; 1 teaspoon finely minced jalapenos; 1/4 teaspoon grated fresh ginger; Kosher salt and freshly cracked black pepper; 1/2 cup brown sugar; 1/3 cup kosher salt; 1 teaspoon black peppercorns; 3 cloves garlic, smashed; 1 sprig fresh thyme; 1 sprig fresh rosemary; 1 bay leaf

Servings: persons

Four 1-inch-thick bone-in pork chops (8 to 10 ounces each)
Base Brine, recipe follows
2/3 cup small-diced pineapple
2/3 cup small-diced zucchini
1/4 cup fresh mint leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon chardonnay or white wine vinegar
1 teaspoon finely chopped shallots
1 teaspoon finely minced jalapenos
1/4 teaspoon grated fresh ginger
Kosher salt and freshly cracked black pepper
1/2 cup brown sugar
1/3 cup kosher salt
1 teaspoon black peppercorns
3 cloves garlic, smashed
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf

1
Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top.
2
Cover with plastic wrap and refrigerate for 8 hours or overnight.
3
About an hour before serving, make the salsa.
4
Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl.
5
Let marinate 1 hour.
6
(This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
7
When ready to cook the pork, prepare a grill for medium-high heat.
8
Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
9
Season the pork chops on all sides with salt and pepper.
10
Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium.
11
Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
12
Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar.
13
Chill thoroughly before using.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Four 1-inch-thick bone-in pork chops (8 to 10 ounces each), Base Brine, recipe follows, 2/3 cup small-diced pineapple, 2/3 cup small-diced zucchini, and more.

Yes, Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa

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