Ingredients
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. Sante Fe Chops with Firecracker Salsa 6 boneless pork center loin chops, 1 1/2-inch thick 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon ground black pepper 1/2 teaspoon salt 1 jalepeno chile,seeded and minced* 1 (20-ounce) can pineapple tidbits, drained 1 medium cucumber, diced 1 tablespoon fresh lime juice 1 tablespoon brown sugar Pinch of saltDescription
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 To 15 Minutes, Turning O
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