Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.
If you can't grill outdoors, pork chops can be cooked on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, about 12 minutes total.
Recipe information
Total Time
40 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
Step 2
Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
Step 3
Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.
