Santa Fe Chops with Firecracker Salsa
1 can (20 oz.) pineapple tidbits drained
1 jalapeno Chile seeded, minced*
1 medium cucumber diced
1 tablespoon brown sugar
1 tablespoon lime juice
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon ground cumin
6 boneless pork center loin chops 1½-inch thick
½ teaspoon salt
In small bowl, stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno Chile (*wear rubber gloves when handling hot Chile). Cover and refrigerate a few hours to allow flavors to blend.
In small bowl, mix together chili powder, cumin, pepper and salt. Rub evenly onto both sides of chops. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12–15 minutes, turning once, until internal temperature on a thermometer reads 160°F. Serve with Firecracker Salsa.
Tonight I’m serving with Mandarin Green Beans, garden salad and fresh fruit compote.