Grilled Citrus-Pepper Pork Chops with Charred Pineapple Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy pork chops marinated in a bright citrus and black pepper blend, grilled to perfection and topped with a fresh salsa of charred pineapple, red onion, and jalapeño. This caribbean-inspired pork ready in about 30 minutes blends (about 6 oz each) bone-in pork chops, orange juice, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow dish, whisk together 1/4 cup orange juice, 2 tbsp lime juice, 2 tbsp olive oil, 2 tsp freshly cracked black pepper, and 1 1/2 tsp salt.
  2. Step 2: Add 4 bone-in pork chops to the marinade, turning to coat. Cover and refrigerate for 30 minutes to 1 hour.
  3. Step 3: Meanwhile, preheat grill or grill pan to medium-high heat. Toss 1 1/2 cups fresh pineapple chunks with 1 tbsp olive oil and 1 tsp honey.
  4. Step 4: Grill pineapple chunks for 3-4 minutes per side until charred and caramelized. Remove and chop into smaller pieces.
  5. Step 5: Combine charred pineapple with 1/4 cup finely diced red onion, 1 small seeded finely chopped jalapeño, and 2 tbsp chopped fresh cilantro to make the salsa.
  6. Step 6: Remove pork chops from marinade and grill for 5-6 minutes per side until internal temperature reaches 145°F and juices run clear.
  7. Step 7: Let pork chops rest for 5 minutes, then serve topped generously with the charred pineapple salsa.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Citrus-Pepper Pork Chops with Charred Pineapple Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Citrus-Pepper Pork Chops with Charred Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Citrus-Pepper Pork Chops with Charred Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Citrus-Pepper Pork Chops with Charred Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Citrus-Pepper Pork Chops with Charred Pineapple Salsa?

Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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