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Grilled Pork Chops On A Stick with Pineapple Salsa

To prevent wooden skewers, dowels, or chopsticks from burning while grilling chops, soak them in water for 30 minutes before inserting into chops.
Course: Main
Cuisine: Grilling
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the Lemon-Sage Pork Chops:

  • 8 boneless pork loin chops cut 1 inch thick
  • 1 tablespoon finely shredded lemon peel
  • 3/4 cup lemon juice
  • 3/4 cup olive oil
  • 1/3 cup finely chopped shallot 1 large
  • 1/3 cup coarse ground mustard
  • 1/4 cup snipped fresh sage
  • 6 cloves garlic minced
  • 2 teaspoons coarse ground black pepper
  • 1 teaspoon salt
  • wooden skewers dowels, or bamboo chopsticks*
  • Snipped fresh sage optional
  • Lemon wedges optional

For the pineapple-salsa:

  • 1 cup diced fresh pineapple about 1/4 of a pineapple
  • 1/2 cup chopped red sweet pepper 1 small
  • 1/4 cup chopped red onion
  • 2 tablespoons snipped fresh cilantro
  • 1 fresh serrano or jalapeno chile pepper seeded and finely chopped
  • 1 teaspoon finely shredded lime peel
  • 1/4 teaspoon salt
  • Snipped fresh cilantro optional

Instructions

For the pork chops:

  • Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl whisk together lemon peel, lemon juice, olive oil, shallot, mustard, 1/4 cup sage, the garlic, pepper, and salt. Pour marinade over chops; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally. Drain chops, discarding marinade. Insert a wooden chopstick into a short side of each chop.
  • For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 7 to 9 minutes or until chops are slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as directed.)
  • If desired, sprinkle with additional fresh sage.

For the pineapple-salsa:

  • In a medium bowl stir together pineapple, sweet pepper, red onion, the 2 tablespoons cilantro, the chile pepper, lime peel, and salt.
  • Serve immediately or cover and chill for up to 24 hours. If desired, garnish with additional cilantro.
  • Serve with the pork chops.