Tropical Island Chops With Pineapple-Cucumber Salsa

Name: Tropical Island Chops With Pineapple-Cucumber Salsa
Ingredients: 6 bone-in ribeye (rib) pork chops 1-inch thick; 2 tablespoons brown sugar; 1 tablespoon lime zest grated; 1 tablespoon dried thyme; 1 clove garlic minced; 1 teaspoon dry mustard; 20 ounces pineapple tidbits 1 can, drained; 2 cucumber medium, peeled, seeded and chopped; 2 tablespoons fresh mint; 1/2 jalapeno chilies finely chopped*; 1 tablespoon brown sugar; 1 tablespoon fresh ginger root grated; 1 tablespoon fresh lime juice

13 ingredients

3 steps

Ingredients

6 bone-in ribeye (rib) pork chops 1-inch thick
2 tablespoons brown sugar
1 tablespoon lime zest grated
1 tablespoon dried thyme
1 clove garlic minced
1 teaspoon dry mustard
20 ounces pineapple tidbits 1 can, drained
2 cucumber medium, peeled, seeded and chopped
2 tablespoons fresh mint
1/2 jalapeno chilies finely chopped*
1 tablespoon brown sugar
1 tablespoon fresh ginger root grated
1 tablespoon fresh lime juice

Directions

1

Mix together all ingredients for the chops, except the chops (2 tbs brown sugar, grated lime zest, dried thyme, minced garlic clove and dry mustard); spread mixture evenly on all surfaces of chops, cover and let rest at room temperature one hour or up to 4 hours in the refrigerator.
2

Prepare medium-hot fire in kettle-style grill. Grill chops for 5-6 minutes; turn and grill 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Pineapple-Cucumber Salsa (instructions follow).
3

For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, 1 tbs brown sugar, ginger root and lime juice. Cover and refrigerate 4-24 hours. Makes about 3 cups.