- 4
0/5
(0 Votes)
Ingredients
- For the salsa:
- 4 SERVINGS
- 1 cup fresh pineapple, peeled and diced
- 1 tablespoon fresh jalapeño, seeded and diced, or other hot pepper, to taste
- 2 tablespoons fresh ginger, peeled and diced
- 2 tablespoons roasted sesame oil
- 1 to 3 tablespoons Asian fish sauce
- Juice of one large lime
- For the pork chops:
- 8 thin pork chops, 1/2-inch thick or less
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon chopped mint
- 1 tablespoon chopped cilantro.
Preparation
Step 1
Prepare a charcoal grill or set a gas grill to high.
In a large, nonreactive bowl, add the pineapple, jalapeño, ginger, oil, fish sauce and lime juice and stir lightly. Taste and add more fish sauce, if desired.
When charcoal is gray and flames have just started to die, or when grill is very hot, season pork chops aggressively with salt and pepper and place on grill
Cook for roughly 3 minutes a side until well seared on the outside and done on the inside.
Arrange the pork chops on a warmed platter, spoon salsa in the center of plate, sprinkle with mint and cilantro and serve.