Tropical Island Chops with Pineapple-Cucumber Salsa
PorkIngredients
- 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.
NutritionView more
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.

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