Santa Fe Chops with Firecracker Salsa
Recipe
Santa Fe Chops with Firecracker Salsa
6, 1-1/2 inch-thick boneless pork center loin chops
1 TBS chili powder
1 TBS ground cumin
1 TBS ground black pepper
1/2 tsp salt
SEPERATE SALSA:
In a small bowl, stir together one 20-oz can drained pineapple tidbits, 1 medium diced cucumber, 1 TBS fresh lime juice, 1 TBS brown sugar, a pinch of salt and 1 jalapeño, seeded and minced. Cover and refrigerate 4-24 hours to let flavors blend. Makes enough for 6 servings.
Mix together seasonings and spread evenly on both surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 7-8 minutes; turn chops and grill for 7 minutes more -- cooking just to 150 degrees internal. Serves 6 with Firecracker Salsa on the side.
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Recipe Link:
https://www.kingwood.com/recipes/view_recipe.php?recipe_id=60
