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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.