Chili-Rubbed Pork Chops with Pineapple Salsa

4 pork bone-in rib chops, 3/4 in. thick, trimmed
1 Tbsp. chili powder
1 1/2 Tbsp. light brown sugar, packed
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/2 tsp. salt

Pineapple Salsa:
3 slices fresh pineapple, or canned, drained
1 jalapeno pepper, halved lengthwise, seeded and deveined
1 Tbsp. fresh lime juice
salt to taste

In a shallow bowl, combine chili powder, brown sugar, garlic powder, onion powder, and salt. Sprinkle both sides of chops with spice mixture.
Prepare a grill, skillet (cast iron is best), or grill pan to medium-high heat and lightly oil grate or pan. Grill pork until internal temperature reaches 145 degrees, about 4-5 min. per side. Grill pineapple (if using fresh) and jalapeno until lightly charred, 2-3 min. per side. Remove chops and let rest 5 min.
Meanwhile, dice pineapple and finely dice jalapeno. In a medium bowl, combine pineapple, jalapeno, and lime juice. Season lightly with salt.

Helpful Tip: Do not puncture meat with a thermometer until you are fairly certain it is done, as it releases juices and will cause drying.