A Latin-inspired rub on
the surface of these grilled chops is the perfect foil for a
cool salsa of cucumber, mint and pineapple. Serve with green
beans garnished with flaked coconut and toasted coriander seed,
and hot rice. A chilled rose--a white Zinfandel or Merlot--will
complement this menu.
Tropical
Island Chops with Pineapple-Cucumber Salsa
- Chops:
- 6 bone-in pork chops,
1-inch thick
2 tablespoon brown sugar
1 tablespoon grated lime zest
1 tablespoon dried thyme
1 garlic clove, minced
1 teaspoon dry mustard
-
- For Pineapple-Cucumber
Salsa:
- 1 (20-ounce) can pineapple
tidbits, drained
2 medium cucumbers, peeled, seeded and chopped
2 tablespoons fresh mint
1/2 jalapeno chile, finely chopped*
1 tablespoon brown sugar
1 tablespoon grated ginger root
1 tablespoon fresh lime juice
- For Chops: Mix together
all ingredients except chops; spread mixture evenly on all surfaces
of chops, cover and let rest at room temperature one hour or
up to 4 hours in the refrigerator. Prepare medium-hot fire in
kettle-style grill. Grill chops for 6 minutes; turn and grill
5 minutes more.
- For Pineapple-Cucumber
Salsa: In large bowl, mix together pineapple tidbits, cucumber,
mint, jalapeno chile, brown sugar, ginger root and lime juice.
Cover and refrigerate 4 to 24 hours. Makes about 3 cups.
Serves 6.
* Use rubber gloves when
handling chile.
Recipe and photograph provided
courtesy of Pork, The Other White Meat.
