> 2 tbs John Henry's Carribean Sun Rub
> 1/2 teaspoon black pepper
> 1/2 tsp salt
> 4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)
> 1/2 pineapple, peeled, cored, and cut into 1/4-inch dice (1 1/4 cups)
> 1/2 cup finely chopped red onion
> 1 fresh serrano chile, minced, including seeds
> 1 tablespoon fresh lime juice
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas);
Approximately one hour prior to grilling, sprinkle both side of pork chops with Carribean Sun. To make salsa, stir together pineapple, onion, chile, lime juice, and 1/2 teaspoon salt.
Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes.
Serve with pineapple salsa.