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Ingredients
- 6 bone-in ribeye (rib) pork chops (1-inch thick)
- 2 tablespoons brown sugar
- 1 tablespoon lime zest (grated)
- 1 tablespoon dried thyme
- 1 clove garlic (minced)
- 1 teaspoon dry mustard
- 20 ounces pineapple (tidbits, drained)
- 2 cucumber (medium, peeled, seeded and chopped)
- 2 tablespoons fresh mint
- 1/2 jalapeno chilies (finely chopped*)
- 1 tablespoon brown sugar
- 1 tablespoon fresh ginger root (grated)
- 1 tablespoon fresh lime juice
Directions
- 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 5-6 minutes; turn and grill 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Pineapple-Cucumber Salsa.
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Yummly User
★★★★★
