Tropical Island Chops with Pineapple-Cucumber SalsaPORK
A Latin-inspired rub on the surface of these grilled chops is the perfect foil for a cool salsa of cucumber, mint and pineapple. Serve with green beans garnished with flaked coconut and toasted coriander seed, and hot rice. A chilled rose--a white Zinfandel or Merlot--will complement this menu.
- 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.
- 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).
- 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.