Santa Fe Chops with Firecracker Salsa

PORK
11Ingredients
25Minutes
Calories

Description

Southwest-seasoned chops arrive from the grill to be dressed with a sweet-hot pineapple-jalapeno-cucumber salsa. Hot cornbread with Honey-Lime Butter makes a great accompaniment…

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Ingredients

US|METRIC
  • 6 New York (top loin) pork chops (1 1/2-inch thick)
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon salt
  • 1 jalapeno chile (seeded and minced*)
  • 20 ounces pineapple tidbits (1 can, drained)
  • 1 cucumber (medium, diced)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar
  • salt (to taste)
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    Directions

    1. Firecracker Salsa: In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile . Cover and refrigerate 4-24 hours to allow flavors to blend. *Wear rubber gloves when handling hot chile.
    2. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12-16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
    3. Serve with Firecracker Salsa (directions follow).
    4. Firecracker Salsa: In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile . Cover and refrigerate 4-24 hours to allow flavors to blend. *Wear rubber gloves when handling hot chile.
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