Firecracker Pork Chops with Pineapple Kiwi Salsa

• 1/4 cups Soy Sauce
• 2 teaspoons Mesquite Liqid Smoke
• 1 Tablespoon Sriracha Hot Sauce
• 3 Tablespoons Honey
• 4 whole Boneless Pork Chops, 3/4 - 1 Inch Thick
• 1 cup Fresh Pineapple, Diced
• 1 cup Red Bell Pepper, Diced
• 1 cup Diced Kiwi (about 4)
• 1/4 cups Diced Red Onion
• 2 Tablespoons Chopped Cilantro
• 1 Tablespoon Olive Oil
• 1/2 teaspoons Sriracha Hot Sauce
• Salt And Pepper

1. Pour the soy sauce, liquid smoke, hot sauce and honey in a large zip bag.
2. Shake to mix, then add the pork chops.
3. Marinate for at least 30 minutes.
4. Preheat the grill to high heat.
5. For the pineapple salsa, mix all ingredients in a medium bowl and toss.
6. Salt and pepper to taste.
7. Refrigerate until ready to serve.
8. Once the grill is hot, grill the pork chops for 3-4 minutes per side.
9. You want the pork chops to be slightly pink or just barely cook through, but not dry.
10. Cover the chops with foil and allow them to rest at least 5 minutes before serving.
11. Serve warm with fresh salsa piled over the top.
12. Great with Bushs Grillin Beans!

soy sauce, mesquite liqid smoke, hot sauce, honey, chops, fresh pineapple, red bell pepper, red onion, cilantro, olive oil, hot sauce, salt

Taken from tastykitchen.com/recipes/main-courses/firecracker-pork-chops-with-pineapple-kiwi-salsa/ (may not work)