Grilled Pork Chops with Pineapple Rum Glaze & Grilled Pineapple Salsa

Clock Icon 35 minutes |
Servings: 4 |
Prep: 15 minutes |
Cook: 20 minutes

Ingredients

Grilled Pineapple Salsa
Pork
  • 1/2 cup (125 mL) barbecue sauce
  • 2 Tbsp (30 mL) amber rum
  • 2 Tbsp (30 mL) pineapple juice
  • 4 pork loin centre chops, boneless, about 1-inch (2.5 cm) thick
  • 1/2 tsp (2 mL) sea salt

Method

  1. Preheat barbecue on high; reduce heat to medium-high.
  2. Grill pineapple spears on a lightly oiled grate, about 4 minutes per side, or until grill marked and warmed through.
  3. Remove pineapple spears from grill and dice.
  4. In glass bowl, toss salsa ingredients together. Set aside.
  5. Prepare glaze by combining barbecue sauce with rum and pineapple juice. Set aside.
  6. Season chops with salt. Cook chops on lightly oiled grill over medium-high heat about 3 minutes per side.
  7. Brush chops with glaze mixture. Continue grilling turning once, about 1-2 minutes per side or until instant read thermometer registers 155˚C.
  8. Remove chops from grill, tent loosely with foil and allow to rest 3-5 minutes.
  9. Serve chops with Grilled Pineapple Salsa.

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