Santa Fe Chops with Firecracker Salsa

Name: Santa Fe Chops with Firecracker Salsa
Total time: 1500 s
Yield: 6 servings
Ingredients: 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, drained; 1 cucumber medium, diced; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 pinch salt

Pork

11Ingredients

┅Calories

25Minutes

Ingredients

servings:

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, drained)
1 cucumber (medium, diced)
1 tablespoon lime juice
1 tablespoon brown sugar
1 pinch salt

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Directions

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 12-16 minutes, turning once, 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.

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