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Grilled Pork Chops with Pineapple-Mango Salsa

30

20

Apple

Add a little zest to your weeknight meal and pile on some fresh flavor. Tender, thick-cut pork chops are grilled over apple wood, slathered in our Summer Shandy BBQ sauce, and topped with a fresh pineapple-mango salsa.

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  • 3 (16 oz) thick-cut, bone-in pork chops

  • 2 Tablespoon Traeger Pork & Poultry Rub

  • 1/4 Cup Traeger Apricot BBQ Sauce

Salsa

  • 1 mango, peeled and diced

  • 1/2 pineapple, peeled, cored and diced

  • 1 red bell pepper, diced

  • 1 jalapeño, seeded and diced

  • 1/2 red onion, diced

  • 2 Tablespoon cilantro, finely chopped

  • 1 lime, juiced

  • 1 Clove Garlic, minced

  • salt and pepper

  • 1

    Coat the pork chops on all sides with Traeger Pork & Poultry Rub and refrigerate for 30 minutes.

    • 3 (16 oz) thick-cut, bone-in pork chops

    • 2 Tablespoon Traeger Pork & Poultry Rub

  • 2

    For the Mango-Pineapple Salsa: Combine all of the ingredients in a medium bowl. Set aside.

    • 1 mango, peeled and diced

    • 1/2 pineapple, peeled, cored and diced

    • 1 red bell pepper, diced

    • 1 jalapeño, seeded and diced

    • 1/2 red onion, diced

    • 2 Tablespoon cilantro, finely chopped

    • 1 lime, juiced

    • 1 Clove Garlic, minced

    • To Taste salt and pepper

  • 3

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    : 450 ˚F

  • 4

    Place the chops on the grill and cook for 7 to 10 minutes on each side. After flipping, brush pork chops with Traeger Leinenkugel's Summer Shandy BBQ Sauce and cook until meat reaches an internal temperature of 145°F for medium-well.

    : 450 ˚F

    : 145 ˚F

    • 1/4 Cup Traeger Apricot BBQ Sauce

  • 5

    Serve with salsa. Enjoy!

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