Santa Fe Chops with Firecracker Salsa

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

Yield: Serves 6

Ingredients

6 boneless pork center loin chops, 1-1/2 inch thick

1 Tablespoon chili powder

1 Tablespoon ground cumin

1 Tablespoon ground black pepper

1/2 teaspoon salt

Firecracker Salsa:

1 can (20-oz.) pineapple tidbits, drained

1 medium cucumber, diced

1 Tablespoon fresh lime juice

1 Tablespoon brown sugar

pinch of salt

1 jalapeno chile, seeded and minced*

Nutrition Facts

Yield: Serves 6

Approximate Nutrient Content per serving:

Calories: 300

Calories From Fat: 90

Total Fat: 10g

Cholesterol: 95mg

Sodium: 290mg

Total Carbohydrates: 17g

Protein: 35g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

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

Please note that some ingredients and brands may not be available in every store.

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