Sante Fe Chops with Firecracker Salsa

6 Servings
100% would make this recipe for Sante Fe Chops with Firecracker Salsa again.

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.

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Sante Fe Chops with Firecracker Salsa Ingredients

6 boneless pork center loin chops 1 1/2-inch thick	1 jalepeno chile seeded and minced*
1 tablespoon chili powder	1 20-oz can pineapple tidbits drained
1 tablespoon ground cumin	1 medium cucumber diced
1 tablespoon ground black pepper	1 tablespoon fresh lime juice
1/2 teaspoon salt	1 tablespoon brown sugar

Instructions for Sante Fe Chops with Firecracker Salsa

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 12-15 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.

Main Ingredient: PorkCuisine: American