Pork Recipe: Tropical Island Chops with Pineapple-Cucumber Salsa

Tropical Island Chops with Pineapple-Cucumber Salsa

Ingredients:

• 6 bone-in pork chops, 1-inch thick
• 2 tablespoon brown sugar, packed
• 1 tablespoon grated lime zest
• 1 tablespoon dried thyme
• 1 garlic clove, minced
• 1 teaspoon dry mustard

For Pineapple-Cucumber Salsa:

• 1 (20-ounce) can pineapple tidbits, drained
• 2 medium cucumbers, peeled, seeded and chopped
• 2 tablespoons fresh mint
• 1/2 jalapeno chile, finely chopped*
• 1 tablespoon brown sugar, packed
• 1 tablespoon grated gingerroot
• 1 tablespoon fresh lime juice

Cooking Procedures:

1. For Chops: Mix together all ingredients except chops; spread mixture evenly on all surfaces of chops, cover and let rest at room temperature one hour or up to 4 hours in the refrigerator. Prepare medium-hot fire in kettle-style grill. Grill chops for 6 minutes; turn and grill 5 minutes more.
2. For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, brown sugar, ginger root and lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups.

Serves 6.