Grilled Citrus-Marinated Pork Chops with Charred Pineapple Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Juicy pork chops marinated in a zesty citrus blend grilled to perfection and topped with a sweet and smoky pineapple salsa. This latin american-inspired pork ready in about 30 minutes pairs bone-in pork chops, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 chops (about 1.5 lbs total) bone-in pork chops
• 1/4 cup, freshly squeezed orange juice
• 2 tbsp, freshly squeezed lime juice
• 3 tbsp, divided olive oil
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 cup, diced fresh pineapple
• 1/2 cup, diced red bell pepper
• 1/4 cup, chopped fresh cilantro
• 1 small, seeded and minced jalapeño

Instructions

1. Step 1: In a bowl, combine 1/4 cup freshly squeezed orange juice, 2 tbsp freshly squeezed lime juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Place 4 bone-in pork chops (about 1.5 lbs) in a resealable bag and pour marinade over them. Refrigerate and marinate for at least 1 hour.
2. Step 2: Preheat grill to medium-high heat (about 400°F). Remove pork chops from marinade and pat dry with paper towels. Reserve marinade.
3. Step 3: Grill pork chops for 5-6 minutes per side until internal temperature reaches 145°F and edges have grill marks. While grilling, brush chops occasionally with 1 tbsp olive oil mixed with reserved marinade for extra flavor.
4. Step 4: Meanwhile, heat a grill pan over medium-high heat. Add 1 cup diced fresh pineapple and 1/2 cup diced red bell pepper, grilling for 3-4 minutes until lightly charred.
5. Step 5: Transfer pineapple and bell pepper to a bowl and mix with 1/4 cup chopped fresh cilantro, 1 minced small jalapeño (seeded for less heat), and remaining 1/4 tsp salt and 1/4 tsp black pepper. Serve pork chops topped with the charred pineapple salsa.