Tropical Chops with Island Salsa
Let the spiced rub infuse these thick chops before grilling and serve with an Island-inspired salsa you make ahead from sweet pineapple and fresh cucumber combined with the sweet of brown sugar and the heat of jalapenos.
Serves: 6
Cook Time: 15 Minutes
Ingredients
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6 Smithfield Boneless Pork Chops 1 1/2-inch-thick
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2 T. brown sugar
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1 T. freshly grated lime zest
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1 T. dried thyme
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1 garlic clove minced
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1 t. dry mustard
Steps
Mix together all ingredients except chops; spread rub evenly on all surfaces of chops cover and let rest at room temperature 1 hour or up to 4 hours in the refrigerator. Prepare moderately hot fire in kettle-style grill. Place chops directly over heat lower grill hood and grill for 8 minutes; turn and grill 7 minutes more. Serve with Pinneapple-Cucumber Salsa. For Salsa: In large bowl mix together 1 20-ounce can drained pineapple tidbits 2 medium peeled seeded & diced cucumbers 2 T. fresh mint 1/2 seeded & finely chopped jalapeno pepper (use rubber gloves when handling pepper) 1 T. brown sugar 1 T. grated ginger root and 1 T. fresh lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 c.. Approximately 24 calories per 1/4-c. serving.
Serving Suggestions
Serve with green beans garnished with flaked coconut. Perfect with a nice white Zinfandel.
Recipe and photo courtesy of the National Pork Board. For more information visit www.porkbeinspired.com
