Santa Fe Chops With Pineapple Pepper Salsa |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another recipe from my collection. I love grilled meats served with fruit salsa. Haven't tried this yet, but plan to very soon. Prep time does not include marinating time. Ingredients:
4 pork chops (1 1/2 inches thick) |
1/2 teaspoon salt (optional) |
1 teaspoon black pepper |
2 teaspoons ground cumin |
2 teaspoons chili powder |
1 jalapeno pepper, seeded, deveined and chopped |
1 (19 ounce) can pineapple tidbits, drained |
1 medium cucumber, peeled, seeded and diced |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1 tablespoon fresh lime juice |
Directions:
1. Mix together 1/2 teaspoons salt, black pepper, cumin and chili powder. Spread mixture evenly over all surfaces of the chops; cover and refrigerate for 1-4 hours. Meanwhile, prepare salsa by adding all salsa ingredients to a bowl and mix well. Cover and let rest at room temperature for an hour to blend flavors. Refrigerate for longer storage. Grill chops over moderately high heat, lid closed, for 8 minutes. Turn chops and grill 7 minutes longer. Serve with salsa.
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