Active Time

　　35 min

　　Total Time

　　40 min

　　Cumin and time over the coals give these hearty thick-cut pork chops deep flavor. A spicy-sweet tropical salsa made with fresh pineapple balances the dish.

　　

Ingredients

Makes 4 servings

　　1 tablespoon vegetable oil

　　2 1/2 teaspoons ground cumin

　　1/2 teaspoon black pepper

　　1 1/2 teaspoons salt

　　4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)

　　1/2 pineapple, peeled, cored, and cut into 1/4-inch dice (1 1/4 cups)

　　1/2 cup finely chopped red onion

　　1 fresh serrano chile, minced, including seeds

　　1 tablespoon fresh lime juice

　　

Step 1

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure

　　

Step 2

Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.

　　

Step 3

Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

　　Cooks' note:

　　If you can't grill outdoors, pork chops can be cooked on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, about 12 minutes total.