Tropical Island Chops with Pineapple-Cucumber Salsa

Pork
Tropical Island Chops with Pineapple-Cucumber Salsa
0
13
90
30

Ingredients

6 bone-in ribeye 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

1Mix 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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NutritionView more

90Calories
Sodium0%DV5mg
Fat0%DV0g
Protein4%DV2g
Carbs7%DV22g
Fiber8%DV2g

PER SERVING *

Calories90Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium5mg0%
Potassium280mg8%
Protein2g4%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber2g8%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.