Smoked Pork Chops with pineapple salas, sugar peas and rice.

Smoked Pork Chops Recipe ~ Pineapple Salsa

4 boneless pork chops, 3/4 - 1 inch thick (1-1.5 lbs)

1/4 cup soy sauce
2 tsp. mesquite liquid smoke
1 Tb. sriracha hot sauce
3 Tb. honey

For the Salsa:

1 cup fresh diced pineapple
1 cup diced red bell pepper
1 cup diced kiwi (about 4)
1/4 cup diced red onion
2 Tb. chopped cilantro
1 Tb. olive oil
1/2 tsp. sriracha hot sauce
Salt and Pepper

Directions:

Pour the soy sauce, liquid smoke, hot sauce and honey in a large zip bag. Shake to mix, then add the pork chops. Marinate for at least thirty minutes.

Preheat the grill to high heat.

For the pineapple salsa, mix all ingredients in a medium bowl and toss. Salt and pepper to taste. Refrigerate until ready to serve.

Once the grill is hot, grill the pork chops for 3-4 minutes per side. You want the pork chops to be slightly pink or just barely cook through, but not dry.

Cover the chops with foil and allow them to rest at least 5 minutes before serving.

Serve warm with fresh salsa piled over the top.

Peas were steamed, then salted and buttered.

Rice was cooked in rice cooker with water, Sazon and chicken bouillon.