Grilled Jalapeno Pork Chops with Pineapple Salsa
Adapted from the Neelys on The Food Network
4 boneless pork chops
3 Tbs Hot Mustard Sauce
3 tsps diced jalapenos
1 tsp Worcestershire sauce
2 tablespoons minced red onions
Salt & Pepper
Season the chops with the salt and pepper, add chops and all other ingredients to a large ziplock bag. Ensuring the bag is sealed toss bag a few times to ensure chops are coated. Refrigerate for at least 3 hours or even better 24 hours. 30 minutes before grilling allow bag to rest at room temperature. Grill chops for 5 to 8 minutes per side. Remove from grill and lightly tent for 10 minutes before serving. Serve with a drizzle of hot mustard and scoop of pineapple salsa (below).
1 cup of pineapple chunks, diced
1 tomato, seeded and diced
2 Tbs diced jalapenos
Juice of 1 lime
1/2 red onion, diced
Mix all together and allow it to marinade as long as the pork. Can keep in a sealed container for a week. It is wonderful on white fish and chicken. I served it with baked sweet potatoes and grilled broccoli.
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