Grilled Pork Chops with Pineapple Granny Smith Salsa are the perfect excuse to fire up the grill for any May gathering—be it a laid-back Sunday supper, an outdoor family dinner or a Mother’s Day spread that deserves something special. This dish pairs the deep, smoky richness of bone-in pork chops with a vibrant salsa that brings just the right amount of contrast to every bite.

Grilled over high heat, the pork chops develop a golden crust that locks in moisture and flavor. But the true magic happens off the flame—when they meet a bright, bold topping of caramelized pineapple, crisp green apple, red pepper, and a splash of lime. It’s sweet, sharp, and just the right amount of heat, all working together to cut through the savory depth of the meat.

There’s no complicated prep or long marinade—just a few fresh ingredients, the proper seasoning, and your grill doing what it does best. While the pork cooks, you’ll char the pineapple just enough to soften its sugars and coax out a little smoke. Combine that with the snap of Granny Smith apple, and you’ve got a salsa that’s as versatile as it is unforgettable.

Whether you’re plating this as the centerpiece of a casual dinner or serving it up for guests under string lights and a spring sky, Grilled Pork Chops with Pineapple Granny Smith Salsa feels both elevated and effortless—right at home on your Summerset Grill.

Serves 2

Grilled Pork Chops with Pineapple Granny Smith Salsa

  • 1 cup of ¼-in thick sliced pineapple
  • ¾ cup of ¼-in thick sliced granny smith apple
  • ¼ cup thick sliced red onion
  • ½ cup wild whiskey smoked BBQ sauce
  • ½ cup diced tomato
  • 2 tablespoons lime juice or juice of 1 lime
  • 1 ½ pound bone-in pork chops
  • Sea salt, to taste
  • Ground black peppercorn to taste

Grilled Pork Chops with Pineapple Granny Smith Salsa

  1. Grill pineapple, apple, and red onion until tender, turning once and brushing with ¼ cup (50 mL) BBQ sauce in the last few minutes of cooking.
  2. Dice the grilled fruit and onion. Combine with tomato, lime juice, and remaining BBQ sauce; set aside.
  3. Season pork chops with salt and pepper and grill until internal temperature reaches 160°F (71°C).
  4. Serve pork chops with salsa.

Taken from clubhouse.ca