
Thick-cut pork chops marinated in a vibrant blend of citrus and smoked chilies, grilled to smoky perfection and topped with a refreshing charred pineapple and habanero salsa.
In a large bowl, whisk together the olive oil, lime juice, minced garlic, and chipotle peppers to create the marinade.
Massage the marinade into the meat to ensure every inch is covered in flavor.
Place the pork chops in a resealable bag with the marinade and refrigerate for at least 2 hours.
If you have time, 4 hours is even better for the terroir of the spices to penetrate.
Preheat your grill to high heat (around 450°F). Clean and oil the grates.
A clean grill prevents sticking and gives those perfect diamond char marks.
Place the pork chops on the grill. Cook for 5-7 minutes per side until the internal temperature reaches 145°F.
Don't move them too much; let the fire do its work to create that smoky crust.
While the pork cooks, grill the pineapple slices for 2-3 minutes per side until charred. Remove and dice.
The caramelization of the pineapple sugars adds a soulful sweetness to the dish.
In a small bowl, combine the charred pineapple, red onion, habanero, and cilantro to finish the salsa.
Add a pinch of sea salt to bring all the vibrant flavors into harmony.
Remove the pork from the grill and let it rest for 5 minutes before serving topped with the salsa.
Resting is vital for the juice to redistribute throughout the muscle fibers.
The essence of this dish lies in the contrast between the deep, smoky char of the pork and the bright, acidic pop of the salsa. Ensure your grill is screaming hot before the pork hits the grates to lock in those juices. Respect the lineage of the ingredients by using the best quality pork you can find.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.