Tropical Island Chops with Pineapple-Cucumber Salsa

Name: Tropical Island Chops with Pineapple-Cucumber Salsa
Total time: 1800 s
Yield: 6 servings
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

Pork

13Ingredients

┅Calories

30Minutes

Ingredients

servings:

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

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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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