• 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


  1. 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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