Directions

1. Place chops in a large resealable plastic bag. Stir tenderizer (if desired) into chipotle salsa; add salsa to bag. Seal bag; refrigerate 4 to 6 hours.
2. For the Pineapple Salsa: In a medium bowl combine pineapple, avocado, beans, cilantro, onion and bell pepper; season with salt and pepper to taste. Drizzle with lime juice; toss to combine. Cover and set aside until serving time.
3. Coat grill rack with nonstick cooking spray. Preheat grill to medium indirect heat (300°F to 350°F). Remove chops from marinade; discard marinade. Place chops on grill. Grill over indirect heat 4 to 5 minutes per side or to desired doneness. Transfer to a platter. Cover loosely with foil; let stand 10 minutes. Serve with Pineapple Salsa.