Giada’s Chile-Rubbed Pork Chops with Grilled Pineapple Salsa is everything I love about cooking—simple, flavorful, and unforgettable. Imagine smoky pork chops seasoned to perfection, topped with tangy, juicy pineapple salsa that tastes like summer in a bowl. Trust me, this one’s a winner.

Serve this dish at your next family gathering or a cozy weekend dinner. It’s perfect with creamy mashed potatoes for comfort or some grilled corn for a casual barbecue vibe.

Recipe Ingredients

For the Salsa:

• 1 small pineapple, cored and sliced into ½-inch-thick rings
• ½ red onion, peeled and sliced into ½-inch-thick rounds
• 1 tbsp of extra-virgin olive oil
• 1 cucumber, peeled, seeded, and diced into small cubes
• 1 small serrano chile, seeded and finely diced
• 2 tbsp of chopped fresh mint leaves
• 2 tbsp of chopped fresh cilantro leaves
• Grated zest and juice of 1 lime
• ½ tsp of kosher salt
• ¼ tsp of freshly ground black pepper

For the Pork Chops:

• 6 boneless pork chops (about 1-inch thick)
• ½ red onion, cut in half crosswise
• 1 tbsp of chili powder
• 1½ tbsp of packed light brown sugar
• ½ tsp of cayenne pepper
• 1 tsp of smoked paprika
• ¼ tsp of ground cumin
• 2 tsp of kosher salt
• 1 tbsp of extra-virgin olive oil

How To Make Giada Chile-Rubbed Pork Chops with Grilled Pineapple Salsa

For the Salsa:

1. Preheat a grill pan over medium-high heat or fire up a gas or charcoal grill until hot.
2. Brush pineapple rings and red onion slices lightly with olive oil to prevent sticking while grilling.
3. Grill the pineapple for 2 minutes per side and the onion for 3 minutes per side, or until tender.
4. Chop the grilled pineapple and onion into ½-inch pieces, then mix with cucumber, serrano chile, mint, cilantro, lime zest, lime juice, salt, and pepper in a bowl.

For the Pork Chops:

1. Rub each pork chop with the cut side of the onion half to add light, aromatic flavor.
2. Combine chili powder, brown sugar, cayenne, paprika, cumin, and salt in a small bowl, then sprinkle generously on both sides of the pork chops.
3. Drizzle the seasoned chops with olive oil, then grill for 7 minutes per side or until the internal temperature reaches 145°F.
4. Remove the pork chops from the grill, tent loosely with foil, and let them rest for 5 minutes before serving with the pineapple salsa on top.

Recipe Tips

• Grilling Alternative: If you don’t have a grill, use a stovetop grill pan or a preheated broiler. Cook the pork chops and pineapple as instructed for similar results.
• Make-Ahead Salsa: Prepare the pineapple salsa up to a day in advance. Store it in an airtight container in the refrigerator to let the flavors develop and intensify.
• Spice Adjustments: For a milder flavor, reduce the cayenne pepper in the pork rub. If you enjoy more heat, add a pinch of crushed red pepper flakes.
• Protein Swap: Boneless chicken breasts or thighs can replace pork chops. Adjust cooking times accordingly, ensuring the internal temperature reaches 165°F for safe consumption.
• Serving Suggestions: Pair this dish with grilled corn, roasted vegetables, or a light cilantro-lime rice. These sides complement the smoky, sweet, and tangy flavors perfectly.

Recipe FAQs and Variations

Check out More Recipes:

• Giada Roasted Acorn Squash and Gorgonzola Pizza
• Giada Baby Back Ribs with Spicy Plum BBQ Sauce
• Giada Yogurt-Marinated Chicken