Tex Mex Pineapple Pork Chops
Add a bold twist to your weeknight dinners with these irresistible Tex Mex Pineapple Pork Chops! Juicy bone-in pork chops are perfectly seasoned with a smoky-spicy blend of chili powder, smoked paprika, garlic, and cumin, then grilled to tender perfection. Topped with caramelized pineapple rings and a vibrant honey-lime-jalapeño glaze, this dish delivers a mouthwatering balance of sweet, spicy, and tangy flavors. Finished with a sprinkle of fresh cilantro, these pork chops are as visually stunning as they are delicious. Quick to prepare in just 40 minutes, this recipe is ideal for casual family meals or entertaining guests who crave bold, Tex-Mex-inspired flavors. Perfect with a side of grilled vegetables or Mexican rice, these pork chops are sure to become a new favorite in your dinner rotation.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 6 pieces pineapple rings
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 piece jalapeño, finely chopped
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
Instructions
In a small bowl, mix together chili powder, smoked paprika, garlic powder, cumin, kosher salt, and black pepper.
Pat the pork chops dry with paper towels and rub both sides generously with olive oil and the spice mixture. Let the meat rest for 10 minutes to absorb the flavors.
While the pork chops are resting, preheat a grill pan or outdoor grill to medium-high heat.
Place the pineapple rings on the grill and cook for 2-3 minutes on each side until you see nice grill marks. Remove and set aside.
Grill the pork chops for 4-5 minutes per side, depending on thickness, until they reach an internal temperature of 145°F (63°C). Remove from the grill and let them rest for 5 minutes.
In a small saucepan over medium heat, combine honey, lime juice, and finely chopped jalapeño. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
Serve each pork chop with a grilled pineapple ring on top, drizzled with the honey-lime-jalapeño glaze.
Garnish the dish with freshly chopped cilantro and serve warm.
Nutrition Facts
Calories |
2282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.7 g | 146% | |
| Saturated Fat | 40.1 g | 200% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 79.6 g | ||
| Protein | 196.9 g | 394% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3456 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
