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Chili-Rubbed Pork Chops with Grilled Pineapple Salsa

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Calories: 180     Total Fat: 6g
Cholesterol: 50mg     Protein: 20g
Carbohydrates: 10g     Sodium: 470mg

Serves 4

Notes, Tips & Suggestions
*Or substitute any store-purchased fruit salsa.
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  • 4 pork bone-in rib chops, about 3/4-inch thick, trimmed
  • 1 tablespoon chili powder
  • 1 1/2 tablespoons light brown sugar, packed
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon Salt
Pineapple Salsa*
  • 3 slices pineapple, cut crosswise about 1/2-inch thick, trimmed OR 3 slices canned pineapple, drained
  • 1 jalapeño pepper, halved lengthwise, seeds and veins removed
  • 1 tablespoon lime juice
  • Salt, to taste
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  • Preparation
      1. In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of pork with spice mixture.
      2. Prepare a grill to medium-high heat and lightly oil the grate. Grill pork until internal temperature reaches 160°F, 4 to 5 minutes per side. Grill pineapple (if using fresh) and jalapeño until lightly charred, two to three minutes per side. Remove chops from grill and let rest five minutes.
      3. Meanwhile, dice pineapple and finely dice jalapeño. In a medium bowl, combine pineapple, jalapeño, and lime juice. Season to taste with salt.
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