Grilled Mustard-Marinated Pork Chops with Charred Pineapple Salsa

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Juicy pork chops marinated in tangy mustard and herbs, grilled to perfection and topped with a bright, sweet charred pineapple salsa. This Caribbean-inspired pork recipe, ready in about 55 minutes, pairs bone-in pork chops, Dijon mustard, olive oil 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.

Ingredients

• 4 (6 oz each) bone-in pork chops
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ripe pineapple, cut into 1/2-inch cubes
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tsp honey

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Instructions

1. Step 1: In a medium bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper to create the marinade. Coat 4 bone-in pork chops thoroughly with this mixture and marinate for at least 30 minutes at room temperature.
2. Step 2: Preheat a grill or grill pan to medium-high heat. While heating, toss 1 cup pineapple cubes in a dry bowl.
3. Step 3: Place the pork chops on the grill and cook for 4-5 minutes per side, turning once, until internal temperature reaches 145°F and the chops are nicely charred.
4. Step 4: At the same time, place pineapple cubes on the grill and char for about 3-4 minutes until grill marks appear and the pineapple softens slightly.
5. Step 5: Combine the grilled pineapple with 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey in a small bowl. Stir gently to combine and let the flavors meld for 5 minutes.
6. Step 6: Serve each pork chop topped generously with the charred pineapple salsa for a fresh, tangy finish.