Apple-Marinated Pork Chops with Apple-Pineapple Salsa

Category: Main course

côtelettes de porc marinées aux pommes

10 mins

12 à 15 mins



1/2 cup (125 mL) Rougemont Apple Royal Gala Juice

2 tbsp (30 mL) olive oil

1 tsp (5 mL) Dijon mustard

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) Worcestershire sauce

1/2 tsp (2 mL) each ground allspice and cinnamon

1/4 tsp (1 mL) hot chili flakes

4 bone-in pork chops (6 oz/175 g each)


1/2 red apple, cored and diced

1/2 cup (125 mL) diced fresh pineapple

1/2 red pepper, seeded and diced

1 green onion, sliced

2 tbsp (30 mL) chopped fresh cilantro

3 tbsp (45 mL) lime juice

Pinch salt


  1. Stir together apple juice, olive oil, mustard, salt, Worcestershire sauce, allspice, cinnamon and chili flakes.
  2. Pour mixture into resealable bag; add pork chops. Refrigerate for 4 hours or up to overnight. Remove and discard marinade.
  3. Heat grill to medium; grease grate well. Grill pork chops, turning, for 12 to 15 minutes or until well marked and digital thermometer reaches internal temperature of 155°F (68°C) when inserted into thickest portion of meat. Tent with foil and let stand for about 5 minutes or until internal temperature reaches 160°F (71°C).
  4. Apple-Pineapple Salsa: Meanwhile, stir together apple, pineapple, red pepper, green onion and cilantro. Add lime juice and salt; stir to combine.
  5. Serve grilled pork chops with Apple-Pineapple Salsa.