Chops with Grilled Fruit Salsa

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My cousin Tom and his Wife are really bringing it on the grill lately. The Pear and Goat Cheese Crostinis just recently and now this? Wow!! And for those of you that really enjoy fruit salsa I highly recommend grilling that fruit salsa. The grill caramelizes the sugars in the fruits and vegetables and adds a slight smoky flavor that takes your fruit salsa to a whole other level. I now pass it off to my cousin Tom, the Big Green Egg Head, to show you how he did this amazing dish…

Salsa Ingredients:

1/2 fresh pineapple, sliced with core removed
1 fresh jalapeno, sliced in half and remove seeds
1 – one inch thick slice of red onion
1/2 red bell pepper
2 tbsp rice vinegar
juice of one lime
1 tbsp honey
1 tbsp cilantro
1 tbsp olive oil
red pepper flakes
salt & pepper

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Prepare grill to approx 350 degrees and grill pineapple rings, jalapeno, red onion and bell pepper for approximately 3 minutes per side (cook the onion slightly longer):

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You want nice grill marks, but don’t overcook. The fruit and veggies should still be slightly crisp:

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Remove fruit and veggies from grill and allow to cool. Chop cooled grilled fruit & veggies, then combine with all other ingredients:

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Let stand at least 30 minutes prior to serving

Pork Chops

Center Cut Pork Chops approx 1 inch thick
Olive Oil
Salt & Pepper

Drizzle both sides of the chops w/ olive oil
Sprinkle salt & pepper

Grill the chops at the same 350 for approx 5 – 7 minutes on each side for medium doneness or 160 degrees internal temp:

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Remove the pork chops from the heat and allow to rest for a couple of minutes so the juices calm down from being in an excited state and won’t run all over the plate as soon as you slice into them. Then top with grilled fruit salsa and serve:

Shown served with grilled asparagus. Trim asparagus by breaking off the tough bases to each stalk, toss with olive, salt and pepper. Grill over medium heat approx 6 minutes for slightly crisp vegetables: