baja chops with pineapple salsa recipe

baja chops with pineapple salsa

prep time: 10 minutes
cook time: 10 minutes
ready in: 20 minutes

makes: 4 servings, 6 oz. each


  • 4 boneless pork loin chops, 1-inch thick
  • 2 Tablespoons + 1 teaspoon Baja citrus dry marinade mix (from a 1 oz. pkg.), divided
  • 1 cup chopped fresh pineapple
  • 2 Tablespoons finely chopped red onion
  • 1 Tablespoon chopped fresh cilantro
  • 2 teaspoons packed brown sugar
  • 2 teaspoons fresh lime juice
  • 1 teaspoon lime zest

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F–350°F). Rub both sides of chops with 2 tablespoons of the marinade mix; coat with nonstick cooking spray. Set aside.
  2. For the salsa, in a small bowl combine pineapple, onion, cilantro, brown sugar, lime juice, lime zest and remaining 1 teaspoon marinade mix; set aside until serving time.
  3. Grill chops, covered, 5–7 minutes per side or until an instant-read thermometer registers 145°F. Transfer chops to a serving platter, top with salsa, and serve.

Per serving: 260 calories, 8g fat, 3g saturated fat, 90mg cholesterol, 210mg sodium, 9g carbohydrate, 1g fiber, 7g sugars, 35g protein

If preparing for a gluten-free diet, make sure all ingredients are labeled gluten-free