Santa Fe Chops With Pineapple Pepper Salsa

Another recipe from my collection. I love grilled meats served with fruit salsa. Haven't tried this yet, but plan to very soon. Prep time does not include marinating time.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  pork chops (1 1/2 inches thick)
• 1⁄2 teaspoon salt (optional)
• 1  teaspoon black pepper
• 2  teaspoons ground cumin
• 2  teaspoons chili powder

• Salsa

• 1  jalapeno pepper, seeded, deveined and chopped
• 1 (19 ounce) can pineapple tidbits, drained
• 1  medium cucumber, peeled, seeded and diced
• 1  tablespoon brown sugar
• 1⁄2 teaspoon salt
• 1  tablespoon fresh lime juice

Directions

1. Mix together 1/2 teaspoons salt, black pepper, cumin and chili powder. Spread mixture evenly over all surfaces of the chops; cover and refrigerate for 1-4 hours. Meanwhile, prepare salsa by adding all salsa ingredients to a bowl and mix well. Cover and let rest at room temperature for an hour to blend flavors. Refrigerate for longer storage. Grill chops over moderately high heat, lid closed, for 8 minutes. Turn chops and grill 7 minutes longer. Serve with salsa.