Ingredients
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
Directions
1.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see \"Grilling Procedure.\"
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.
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.
5.
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.
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