Grilled Pork Chops with Ginger-Pineapple Relish
by: Steve Dunn
- 1 tablespoon vegetable oil
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper to taste (about 1/2 teaspoon pepper and 1-2 teaspoons salt)
- 4 (1-inch-thick) bone-in rib pork chops
- 1/2 of a fresh pineapple, peeled, cored, and cut into 1/4-inch dice
- 1/2 cup finely chopped red onion or shallot
- 4-6 pickled Peppadews (pickled piquante peppers) or fresh serrano or jalapeno chile, seeded and minced
- 1 teaspoon finely grated fresh ginger
- 1 tablespoon fresh lime juice, or more to taste
- Prepare grill for cooking over direct heat with medium-hot charcoal (medium heat for gas), or pre-heat a grill pan for cooking on a stove-top.
- Stir together oil, cumin, salt and pepper, then rub all over pork chops, transferring chops as coated to a dish. Stir together pineapple, onion, peppers, ginger, lime juice, and about 1/2 teaspoon salt in another bowl.
- 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.
- You can either serve the chops with the salsa as is (not cooked), or if you have cooked your chops indoors, you can toss the salsa into the pan for a quick saute right after you remove the meat. This is what we did, just enough to warm it through, and it was delicious.