Santa Fe Chops with Firecracker Salsa

By Addie

Ingredients

• Firecracker Salsa:
• 6 boneless pork center loin 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*
• 1 20-oz can pineapple tidbits, drained
• 1 medium cucumber, diced
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• Pinch salt

Preparation

Step 1

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. Mix together seasonings and spread over both surfaces of all chops. Place chops on grill and cover; grill 7 to 8 minutes then turn; grill for 7 minutes, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Firecracker Salsa.

Firecracker Salsa:

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 4-24 hours to allow flavors to blend.