Grilled Mustard-Glazed Pork Chops with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled pork chops coated in a tangy mustard glaze, topped with a vibrant salsa of charred pineapple and fresh herbs for a perfect Father’s Day main dish. This American-inspired pork recipe, ready in about 30 minutes, pairs bone-in pork chops, Dijon mustard, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

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

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Ingredients

4 pieces (about 6 oz each) bone-in pork chops
3 tbsp Dijon mustard
2 tbsp honey
2 tbsp olive oil
1 cup pineapple chunks
1 small, diced red bell pepper
1/4 cup, finely chopped red onion
1/4 cup, chopped cilantro leaves
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat grill to medium-high heat (about 400°F). In a bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp olive oil until smooth. Brush this glaze evenly over all 4 pork chops, seasoning both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Place 1 cup pineapple chunks on the grill grates and cook for 3-4 minutes per side until charred and caramelized, then remove and chop into small pieces.
Step 3: Grill the pork chops for 5-6 minutes per side, or until internal temperature reaches 145°F and meat is slightly pink in the center. Remove chops to a plate and let rest for 5 minutes.
Step 4: While pork rests, combine the chopped grilled pineapple, 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, and 2 tbsp fresh lime juice in a bowl. Toss gently to mix and season with a pinch of salt to taste.
Step 5: Serve the rested pork chops topped with the charred pineapple salsa, drizzling any remaining mustard glaze if desired.