Pineapple salsa offers a refreshing counterpoint to grilled pork chops that have been marinated in Grill Mates® Spiced Brandy & Herb Marinade and jalapeño peppers.
Mix Marinade Mix, oil, juice, vinegar and jalapeño peppers. Reserve 1/4 cup. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes.
Meanwhile, mix pineapple, bell pepper and 2 tablespoons of the reserved marinade. Set aside. Remove pork chops from marinade. Discard any remaining marinade.
Grill pork chops over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with remaining 2 tablespoons marinade. Serve pork chops with Pineapple Salsa.
Reverse Sear Method for pork chops thicker than 1 inch: Prepare grill for indirect medium heat (350°F to 375°F). Preheat grill by turning all burners to medium. Turn off burner(s) on one side of grill. Grill pork chops over unlit side, with grill covered, to internal temperature of 135°F to 140°F. Move pork chops to lit side of grill. Grill until pork chops are nicely charred and desired doneness (At internal temperature of 145°F, pork chops will be cooked through and a little pink inside. You may prefer to cook a little longer, however try not to exceed internal temperature of 160°F or pork will be overcooked.) Let stand 5 minutes.