Floating Olive Branch
Grilled Pork Chops with Pineapple Passion Fruit Pico de Gallo

Serves 4 




1/4 cup Cayenne Infused Olive Oil 

1/4 cup Habanero Honey Infused Balsamic 

2 tablespoons soy sauce 

2 tablespoons Dijon mustard 

2 teaspoons Cowboy Rub 


4 each thick, bone-in pork chops 


Pineapple Passion Fruit Salsa: 

1 cup pineapple, diced 

1/2 cup tomatoes, diced 

1/4 cup red onion, peeled and minced 

1/4 cup fresh cilantro, chopped 

1 tablespoon Passion Fruit Jalapeño Fruit Vinegar 

1/4 teaspoon Fleur de Sel 




Place olive oil, balsamic, soy sauce, mustard, and cowboy rub in a medium bowl and whisk to combine the marinade. Place pork chops in either a shallow baking dish or zipper baggie, add the marinade, and refrigerate for one hour up to overnight (flipping the pork chops over halfway through the marinating time for thorough flavor infusion).
Once the pork chops have marinated, preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Brush the grill grates with a bit of olive oil to keep the chops from sticking. Once the grill has preheated, add the chops and grill for 3-5 minutes per side or until the internal temperature reaches 140-145°F. Remove the chops from the grill and set aside to rest for 10 minutes.
While the pork chops are resting, place pineapple, tomatoes, red onion, cilantro, vinegar, and salt in a medium bowl and stir to combine the salsa. Once the chops have rested, divide between plates and top with salsa before serving.