Pork chops are one of my favorite things to grill, they take on flavors very well and cook quickly. There is no need to marinate the pork because the rub packs enough flavor and the pineapple salsa cools everything down. I would recommend trying everything together as one bite to get the full effect.
Chipotle Spice Rubbed Pork Chop with Grilled Pineapple Salsa and Coconut Rice
Grilled Pineapple Salsa
Ingredients:
- 1/2 Pineapple (Grilled)
- 1/2 Red Bell Pepper
- 1/2 Green Bell Pepper
- 1 Large Mild Jalapeno
- 1 Serrano Pepper
- 2oz Cilantro
- 1 Lemon (Juiced)
- 2 Limes (Juiced)
- 1t White sugar
- 1T Kosher Salt
- 1t White Wine Vinegar
- Fresh Ground Black Pepper
Directions:
- Peel and slice pineapple into 1 inch thick slices. Place on hot grill and cook until a light char has been left. Cook both sides the same.
- Cut pineapple, bell peppers, and red onions into similar sized chunks. Mince Jalapeno and serrano peppers. Chop cilantro and juice lemon and limes. Combine everything in a bowl and mix.
- Add in salt, vinegar, and sugar. Stir to combine. To finish add in a few grinds of fresh black pepper. This should be made at least 30 minutes before starting other food to allow all the flavors to meld and become juicy.
Even with the amount of jalapeno and serrano pepper this is still a very sweet salsa with a slight background of heat. If you like more spice I would double the serrano peppers.
Coconut Rice
Ingredients:
- 1 1/2 C Jasmine Rice
- 1C Water
- 1 can Coconut Milk (13.66 ounces)
- 1t Kosher Salt
Directions:
- In a 2 cup liquid measuring cup add in the coconut milk and top off with water to make it 2 cups. Stir to combine.
- To a medium saucepan add in rice, water, coconut milk mixture and salt. Bring to a boil over medium high heat.
- Stir rice while boiling and continue to boil until the liquid has reduced to the level of the rice.
- After liquid has reduced turn down heat and place cover on rice and allow to simmer for 15 min.
- After 15 min check that all moisture has absorbed into rice. Turn off heat if it has, if there is still some liquid then cook for additional time until it has all moisture is absorbed. Turn off heat but keep rice covered.
- Before serving fluff rice with a fork. The rice will stay warm in the covered pan for at least 20 min.
This does make a lot of rice but it uses 1 can of coconut milk. This rice turns out light and fluffy but has a strong coconut flavor.
Pork Chop / Overall Instructions
Ingredients: The rub makes enough for 4 to 6 pork chops.
- Pork Chops
- 1T Paprika
- 1T Coriander (Fresh ground if available)
- 1T Dark Brown Sugar
- 1T Black Pepper
- 1t Chipotle Pepper Powder
- 1t Garlic Powder
- 1t Cumin
- 1t Kosher Salt
Directions:
- Make salsa, start grill, and start the rice.
- Combine all dry ingredients in a small bowl and completely cover each pork chop with rub.
- When grill is hot (400) start cooking pork chops.
- After 5 min flip pork chops and start to pay attention to the temperature.
- Once pork chop has cooked to your desired temperature remove from grill and allow to rest for at least 10 min. (I like my pork chops cooked to about 150 or a little past. This temperature is about medium and the pork has a slightly pink center. If you like well done pork cook to 160.
- After pork has been allowed to rest place on plate and top with a generous amount of pineapple salsa and coconut rice on the plate.
I’m attaching a picture of how the salsa will look when mixed up.
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