1 to 2
jalapeño peppers, seeded and finely chopped
bone-in pork chops, trimmed (about 2 pounds)
red bell pepper
1 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.
2 Meanwhile, mix pineapple, bell pepper and 2 tablespoons of the reserved marinade. Set aside. Remove pork chops from marinade. Discard any remaining marinade.
3 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.