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Source: Fabulous Food Associations

Tropical Island Pork Chops with Pineapple-Cucumber Salsa
A fresh salsa you make yourself livens up these grilled pork chops for a splendid meal.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 15 minutes
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1 20- ounce can pineapple tidbits, drained
2 medium cucumbers, peeled, seeded and diced
2 tablespoons chopped fresh mint
1/2 jalapeño pepper, seeded and finely chopped
1 tablespoon brown sugar
1 tablespoon grated ginger root
1 tablespoon fresh lime juice
2 tablespoons brown sugar
1 tablespoon grated lime zest
1 tablespoon dried thyme
1 garlic clove, minced
1 teaspoon dry mustard
6 boneless pork center loin chops, each about 1 1/2 inches thick




To make the salsa, in a large bowl, mix together the drained pineapple tidbits, cucumbers, fresh mint, jalapeno pepper (use rubber gloves when handling pepper), brown sugar, grated ginger root, and lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups.

For the chops, mix together the brown sugar, lime zest, thyme, garlic, and mustard. Spread the mixture evenly on all surfaces of chops, cover and let rest at room temperature for 30 minutes or up to 4 hours in the refrigerator.

Prepare a charcoal or gas grill so that the coals are medium hot.

Grill the chops, covered, for 8 minutes. Turn and grill for about 7 minutes longer or until cooked through. Serve with the salsa.






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