Grilled Pork Chops with Pineapple Salsa

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Ingredients

1 Pint pineapple juice
1 Cup maple syrup
½ Cup fresh lemon juice
½ cup Dijon mustard
2 Teaspoon Worcestershire sauce
1 Cup of small diced fresh Pineapple
1 Red pepper diced small
½ Cup small diced red onion
1 Teaspoon fresh chopped jalapeno pepper, ribs and seeds removed
Juice of one lime and zest (zest before you juice)
2 Teaspoons vegetable oil
2 Teaspoons honey
6 1” thick center cut boneless pork chops
¼ Cup chopped fresh cilantro

Preparation

Preheat the grill to medium.

1. To make the glaze, combine pineapple juice, maple syrup, lemon juice, Dijon mustard and Worcestershire sauce in a sauce pan and over medium heat. Whisk to incorporate all the ingredients, slowly reduce down by half being careful not to burn the glaze. Remove from the pan and chill.

2. To make the salsa, combine the fresh diced pineapple, diced red pepper, diced red onion, chopped cilantro and minced jalapeno in a stainless steel bowl. In a separate bowl, whisk together the lime juice and zest with the vegetable oil and honey to form a smooth dressing. Add to the diced pineapple mixture and gently fold in, adjust seasoning with salt and pepper.

3. To grill the chops, season pork chops with salt and pepper on all sides, lightly drizzle with vegetable oil and place on the preheated grill for 3-4 minutes on each side. The internal temperature should reach 145 degrees with an instant read thermometer.

4. When the chops are done, remove from the gill and cover with foil and let rest for 5 minutes.

5. To serve, lightly glaze each of the cooked pork chops with prepared pineapple glaze and serve with Pineapple Salsa. Garnish with additional cilantro leaves.