Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, June 22, 2007

Santa Fe Pork Chops and Firecracker Salsa


These pork chops are a spicy alternative to baked, pan cooked, or even marinated grilled pork chops. They don't need much time on a hot grill, and they stay nice and juicy if you keep the time short. The Firecracker Salsa cools down the spicy meat, but also has it's own heat -- jalapeno pepper. This is a great combination, and I'm not normally a fan of fruit and meat.



Santa Fe Pork Chops and Firecracker Salsa

6 pork chops
1 T ground black pepper
1 T chili powder
1/2 t salt
1 T ground cumin

Mix together seasonings and spread over both surfaces of all chops. Place chops on grill and cover; grill 7 to 8 minutes then turn; grill for 7 minutes. Serve with Firecracker salsa.


20 oz. can pineapple tidbits
1 T. brown sugar
1 medium
cucumber, seeded and diced
pinch salt
1 T. fresh lime juice
1 jalapeno chile, seeded and minced

In a small bowl stir together all ingredients. Cover and refrigerate 4 to 24 hours.


1 comment:

Deborah said...

That sounds delicious. Might have to try it when we get back. Got a great deal on pork chops from the butchers, but am always at a loss for good recipes for them. I like the thought of grilling them! YUM!