This recipe from our friend Chef Jackie Page of Jackie Kennedy Catering comes together quickly and saves you from heating up the kitchen on a hot summer day.

Using your grill to cook pork chops makes short work of the task. But keep in mind that when grilling pork it is always a good idea to choose chops with a little fat on them in order to yield a more tender and juicy result. And using your grill to caramelize the sugar in the pineapple brings out added sweetness that is very complementary to the pork chops.

Serve with Jackie’s Grilled Peach Salad (recipe below) to make this a complete meal.

GRILLED PORK CHOPS WITH GRILLED PINEAPPLE RECIPE

Ingredients

4 boneless pork chops

salt and pepper to taste

2 tbsp smoked paprika

2 tbsp olive oil

Fresh Pineapple slices

Sliced red bell pepper

Instructions

Season pork chops with salt, pepper, paprika, and olive oil.

Place on a pre-heated grill.

Grill pork chops for 2-3 minutes on each side.

Move chops to indirect heat, flipping once until they reach an internal temp of 165°.

Grill pineapple and red bell pepper slices until they have nice grill marks on both sides.

Serve pork chops with grilled pineapple and red bell pepper slices on top.

GRILLED PEACH SALAD

Ingredients

4 Peaches

1/2 cup brown sugar

1 tbsp. Cinnamon

4 tbsp Olive oil

Mixed greens or lettuce of choice

4 oz. Goat cheese

salt and pepper to taste

Balsamic glaze

Instructions

Cut peaches in half and remove pit.

Season the halved peaches with a little cinnamon, olive oil and brown sugar.

Grill in a grill pan or on outdoor grill until seared with good grill marks.

Put lettuce on a platter, arrange peaches, and dollop with goat cheese.

Add salt and pepper to taste and drizzle with balsamic glaze.

Serves 8

RECIPE BY JACKIE PAGE / STYLING BY KEITH RECKER / PHOTOGRAPHY BY JEFF SWENSEN / STORY BY STAR LALIBERTE

Try these other recipes from TABLE Magazine:

Fried Chicken

Summer Veggie Sauté with Ravioli

Skirt Steak and Scallion Salsa

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