Southwest-seasoned chops
arrive from the grill to be dressed with a sweet-hot pineapple-jalapeno-cucumber
salsa. Hot cornbread with honey-butter makes a great accompaniment.
Sante Fe
Chops with Firecracker Salsa
- 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
- 1 jalepeno chile,seeded
and minced*
1 (20-ounce) can pineapple tidbits, drained
1 medium cucumber, diced
1 tablespoon fresh lime juice
1 tablespoon brown sugar
Pinch of salt
- 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.
- For 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 to 24
hours to allow flavors to blend.
Serves 6.
Nutrition Facts
Calories 300 calories
Protein 35 grams
Fat 10 grams
Sodium 290 milligrams
Cholesterol 95 milligrams
Saturated Fat 3 grams
Carbohydrates 17 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
