Grilled Pork Chops with Pineapple Salsa (Paleo, AIP)
This Grilled Pork Chops recipe topped with fresh and vibrant Pineapple Salsa is going to be your new favorite summertime meal!
Servings 2 people
Ingredients
Grilled Pork Chops
- 2 center-cut pasture-raised pork chops bone-in
- sea salt to taste
- black pepper to taste (omit for AIP)
- oil or oil spray (avocado or olive oil recommended)
Pineapple Salsa
- 1/2 cup pineapple diced small
- 1/4 cup red onion diced small
- 1-2 tbsp fresh cilantro roughly chopped
- 1/2 lime (juiced) plus more for garnish
Instructions
- Make the salsa. Add diced pineapple, red onion, cilantro, and lime juice to a small bowl and mix well. Adjust flavors as desired or add to a food processor if you’d like it to be more saucy rather than chunky. Let it sit so the flavors can meld together.
- Make the pork chops. Rinse and pat pork chops dry and liberally season each side with sea salt and pepper to taste, then drizzle extra virgin olive oil over both pork chops and gently rub on all sides.
- Heat a cast iron skillet on medium-high heat, and spray oil in a single coating on the cast iron (alternatively just use 2 tsp of oil and swirl around - if u sing a cast iron with grates, spray will be the best). Once the pan is well-heated (you can check by sprinkling a little water to make sure it sizzles), add pork chops in a single layer to sear and cook on each side for 6-8 minutes (depending on the thickness). You can lightly cover the pan if it’s smoking.
- You can optionally sear on the fatty sides as well for more char if you have a very thick cut for 30 seconds-1 minute towards the end. Use a meat thermometer to ensure the internal temperature of the pork chops is at least 145f degrees, and once done, turn the heat off and set pork chops aside to rest for 3-5 minutes.
- Pour a heaping tablespoon or more of the pineapple salsa over the pork chops and optionally serve with lime wedges.