These Grilled Yucatan Pork Chops deliver a vibrant burst of flavor with every bite. The pork is rubbed with a zesty mixture of ORTEGA diced green chiles, chili powder, cumin, and garlic, then grilled to perfection until smoky and tender. The heat from the spices is beautifully balanced by a refreshing Pineapple Salsa, which adds a sweet and tangy crunch. This dish is perfect for summer barbecues or a lively weeknight dinner. It’s simple to prepare, using pantry staples to create a restaurant-quality meal that your family will love. The combination of savory, smoky, and sweet notes makes this a standout recipe for any occasion.
Grilled Yucatan Pork Chops
Description
These Grilled Yucatan Pork Chops deliver a vibrant burst of flavor with every bite. The pork is rubbed with a zesty mixture of ORTEGA diced green chiles, chili powder, cumin, and garlic, then grilled to perfection until smoky and tender. The heat from the spices is beautifully balanced by a refreshing Pineapple Salsa, which adds a sweet and tangy crunch. This dish is perfect for summer barbecues or a lively weeknight dinner. It&# 226;ÂÂs simple to prepare, using pantry staples to create a restaurant-quality meal that your family will love. The combination of savory, smoky, and sweet notes makes this a standout recipe for any occasion.Ingredients
Directions
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In a small bowl, combine 1/4 cup of the diced green chiles, 2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 1 teaspoon minced garlic to create the marinade.
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Pat 4 (8-oz) pork chops dry with paper towels and rub the marinade evenly onto both sides of each chop.
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Cover the pork chops with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the meat.
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While the pork marinates, prepare the pineapple salsa by combining the remaining diced green chiles, 1 (8-oz) can of drained crushed pineapple, 1/2 cup diced red pepper, 1/2 cup chopped green onions, 2 tablespoons chopped cilantro, and 1 teaspoon lemon juice in a separate bowl.
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Let the pineapple salsa stand at room temperature for at least 1 hour to allow the flavors to blend.
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Preheat a grill or broiler to medium-high heat.
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Grill the marinated pork chops for 6 to 8 minutes per side, or until the internal temperature reaches 145ðF and the meat is no longer pink in the center.
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Remove pork chops from the grill and let them rest for 5 minutes before serving.
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Serve the grilled pork chops topped with the fresh pineapple salsa.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 20.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.0mg1%
- Total Carbohydrate 4.6g2%
- Dietary Fiber 2.0g8%
- Sugars 2.4g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. The pineapple salsa is best consumed fresh but can be stored in the refrigerator for up to 2 days.
Safety: Ensure pork chops reach an internal temperature of 145ðF (63ðC) followed by a 3-minute rest time to ensure they are safe to eat.
Tips: For a smokier flavor, add a few soaked wood chips to your grill. If you prefer less spice, reduce the amount of chili powder used in the marinade.
Substitutions: If fresh pineapple is unavailable, canned crushed pineapple works well for the salsa. You can also substitute red bell pepper for the green peppers in the salsa for a sweeter taste.
