Brazilian Pork Chops

with pineapple salsa

Because they have more fat, bone-in pork chops tend to be more tender and flavorful than boneless chops — plus, they’re actually less expensive.

Makes 4 servings Total time: 30 minutes

FOR THE PORK CHOPS, COMBINE:

2 2 1 1

1 4

FOR THE SALSA, COMBINE:

2 1

1/4

2

1/4

1 1

1 Tbsp. olive oil

Tbsp. minced fresh garlic Tbsp. chopped fresh thyme Tbsp. chopped fresh rosemary

Tbsp. smoked paprika Pinch of cayenne pepper bone-in pork chops

(6 oz. each)

Salt and black pepper cups diced fresh pineapple cup diced red bell peppers cup chopped scallions Tbsp. diced red onion cup halved Kalamata olives

Tbsp. capers

Tbsp. seeded and minced jalapeño

Tbsp. minced fresh cilantro

Preheat grill to medium-high. Brush grill grate with oil.

For the pork chops, combine oil, garlic, thyme, rosemary, paprika, and cayenne. Season chops with salt and black pepper, then rub each side with garlic mixture.

For the salsa, combine pineapple, bell peppers, scallions, onion, olives, capers, jalapeño, and cilantro; season with salt.

Grill chops, covered, until edges begin to brown, about 4 minutes. Flip chops and grill until a thermometer inserted in the thickest parts, but not touching bone, registers 145°. Transfer chops to a plate, tent with foil, and let rest 3–5 minutes. Serve chops with salsa and rice.

Per serving: 320 cal; 10g total fat (3g sat); 95mg chol; 283mg sodium; 17g carb (3g fiber, 10g total sugars); 39g protein

The paprika lends smoky flavor and vivid color to the chops. Press the rub into the meat so it adheres.

To be sure the pork chops are fully cooked, insert the thermometer on the side nearest to the bone.