• 2 Ratings

Top grilled pork chops with a sweet and spicy pineapple-jalapeno salsa for a delicious gluten free dinner.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • For salsa, in a medium saucepan combine pineapple, black-eyed peas, red onion, sweet pepper, parsley, jalapeño peppers, salt, and cumin. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Remove from heat; cover to keep warm.

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  • Meanwhile, trim fat from chops. In a small bowl combine oil, thyme, black pepper, and lemon juice. Brush evenly over both sides of each chop.

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  • For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)

Instructions Checklist
  • Serve chops with warm pineapple salsa.

Nutrition Facts

466 calories; 12 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 93 mg cholesterol; 661 mg sodium. 43 g carbohydrates; 7 g fiber; 22 g sugar; 44 g protein;

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0