Santa Fe Chops with Firecracker Salsa
Let's get grilling
1
In small bowl, mix together chili powder, cumin, pepper and salt. Rub evenly onto both sides of chops. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12–15 minutes, turning once, until internal temperature on a thermometer reads 160°F. Serve with Firecracker Salsa.
2
In small bowl, stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeño chile (*wear rubber gloves when handling hot chile). Cover and refrigerate 4–24 hours to allow flavors to blend.
Cooking for 6 people
Ingredients
Firecracker Salsa
-
pineapple tidbits, drained
1 can (20 oz.)
-
jalapeño pepper, seeded, minced*
1
-
medium cucumber, diced
1
-
brown sugar
1 tbsp.
-
lime juice
1 tbsp.
-
salt
-
chili powder
1 tbsp.
-
ground black pepper
1 tbsp.
-
ground cumin
1 tbsp.
-
boneless pork center loin chops, 1½-inch thick
6
-
salt
0.5 tsp.
Credit: The National Pork BoardMain Ingredient: PorkMeals & Dishes: DinnerCooking Method: GrilledMeals & Dishes: Main Course
For safe meat preparation, reference the USDA website.
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