Grilled Tropical Island Chops w/Pineapple-Cucumber Salsa

By Letha_McWey

The Pineapple-Cucumber Salsa is very refreshing. You can serve with poultry or fish too.

Ingredients

• Dry Rub:
• 2 TBLS Brown Sugar
• 1 TBLS Freshly Grated Lime Zest
• 1 TBLS Dried Thyme
• 1 clove of Garlic (minced)
• 1 tsp Dry Mustard
• 6 Pork Loin Chops
• Pineapple-Cucumber Salsa:
• 20 oz can Pineapple tidbits (drained)
• 2 med. Cucumbers (peeled/seeded/diced
• 2 TBLS Fresh Mint
• 1/2 Jalapeno Pepper(seeded/fine chopped)
• 1 TBLS Brown Sugar
• 1 TBLS Grated Ginger-root
• 1 TBLS Fresh Lime Juice

Details

Servings 6

Preparation

Step 1

Prepare Pineapple-Cucumber Salsa 4 to 24 hours ahead. In a large bowl, mix all ingredients.
When preparing jalapeno wear rubber gloves and DO NOT rub your eyes.
Cover and refrigerate 4 to 14 hours. Makes about 3 cups.


Prepare dry rub by combining all ingredients and rub all over chop. Cover and let rest at room temperature for 1 hour or 4 hours in the refrigerator. If keeping in the refrigerator let come to room temp before grilling. Grill chops over a covered, moderately high BBQ for 8 minutes, turn and grill 7 minutes more. Serve with Pineapple-Cucumber Salsa.