Santa Fe Chops with Firecracker Salsa

Yield:
Serves 6

Southwest-seasoned chops grilled and ready to serve with a sweet-hot pineapple-jalapeno-cucumber salsa. Serve with hot cornbread and honey-butter.

Ingredients:

  1. 6 boneless pork center loin chops, 1-1/2 inch thick
  2. 1 Tablespoon chili powder
  3. 1 Tablespoon ground cumin
  4. 1 Tablespoon ground black pepper
  5. 1/2 teaspoon salt
  6. Firecracker Salsa:
  7. 1 medium cucumber, diced
  8. 1 Tablespoon fresh lime juice
  9. 1 Tablespoon brown sugar
  10. pinch of salt
  11. 1 jalapeno chile, seeded and minced*
  12. 1 can (20-oz.) pineapple tidbits, drained
Directions:

Chops:
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 to 15 minutes, turning once. Serve with Firecracker Salsa.

Firecracker Salsa:
In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile (*Wear rubber gloves when handling hot chile). Cover and refrigerate 4-24 hours to allow flavors to blend.

Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com



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