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on
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Tropical
Island
Chops
with
Pineapple-Cucumber
Salsa |
| |
6
servings |
| Amount |
Measure |
Ingredients |
| 6 |
1
1/2-inch-thick |
boneless
pork
center
loin
chops
(America’s
Cut) |
| 2 |
tablespoons |
brown
sugar |
| 1 |
tablespoon |
freshly
grated
lime
zest |
| 1 |
tablespoon |
dried
thyme |
| 1 |
clove |
garlic,
minced |
| 1 |
teaspoon |
dry
mustard |
| |
Preparation
Mix
together
all
ingredients
except
chops;
spread
"rub"
evenly
on
all
surfaces
of
chops,
cover
and
let
rest
at
room
temperature
1
hour
or
up
to
4
hours
in
the
refrigerator.
Prepare
moderately
hot
fire
in
kettle-style
grill.
Place
chops
directly
over
heat,
lower
grill
hood
and
grill
for
8
minutes;
turn
and
grill
7
minutes
more.
Serve
with
Pineapple-Cucumber
Salsa.For
Salsa:
In
large
bowl,
mix
together
1
20-ounce
can
drained
pineapple
tidbits,
2
medium
peeled,
seeded
&
diced
cucumbers,
2
tablespoons
fresh
mint,
1/2
seeded
&
finely
chopped
jalapeno
pepper
(use
rubber
gloves
when
handling
pepper),
1
tablespoon
brown
sugar,
1
tablespoon
grated
ginger
root
and
1
tablespoon
fresh
lime
juice.
Cover
and
refrigerate
4
to
24
hours.
Makes
about
3
cups.
Approximately
24
calories
per
1/4-cup
serving.
|
|
Preparation
Time:
20
minutes |
Cooking
Time:
15
minutes |
|
Nutrient
Information
per
Three-Ounce
Serving: |
| Calories:
241 |
Sodium:
93
mg |
Protein:
30
gm |
Cholesterol:
93
mg |
Fat:
9
gm |
|
|
*supplied
by
National
Pork
Producers
Council
|
