Pork Chops With Pineapple Salsa

1. 1

   Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil.

2. 2

   Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes.

3. 3

   Remove from the heat and let stand until ready to serve.

4. 4

   Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl.

5. 5

   Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder.

6. 6

   Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes.

7. 7

   Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.

8. 8

   Preheat a grill to medium high.

9. 9

   Grill the pork chops until just cooked through, about 3 minutes per side.

10. 10

    Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.

11. 11

    Roughly chop the pineapple and scallions and transfer to a bowl.

12. 12

    Add the red pepper flakes and a splash of soy sauce and toss.

13. 13

    Serve the pork chops with the pineapple salsa and rice.

14. 14

    Photograph by Justin Walker

* Per serving · 4 servings · Values may vary.

No additional tips available.