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.
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.
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!
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