Pork Chops With Pineapple Salsa
- Cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, olive oil, 1 tablespoon coconut aminos, and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
- Preheat a grill to medium-high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
- Roughly chop the pineapple and scallions and transfer to a bowl. Add a splash of coconut aminos and toss. Serve the pork chops with the pineapple salsa.
Calories: 359kcal | Carbohydrates: 31g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 319mg | Potassium: 773mg | Fiber: 3g | Sugar: 23g | Vitamin A: 191IU | Vitamin C: 109mg | Calcium: 46mg | Iron: 2mg
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