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Tropical Island Chops with Pineapple-Cucumber Salsa
	6 bone-in pork chops, 1-inch thick 2 tablespoon brown sugar 1 tablespoon grated lime zest 1 tablespoon dried thyme 1 garlic clove, minced 1 teaspoon dry mustard Pineapple-Cucumber Salsa 1 20-oz can pineapple tidbits, drained 2 medium cucumbers, peeled, seeded and chopped 2 tablespoons fresh mint 1/2 jalapeno chile, finely chopped* 1 tablespoon brown sugar 1 tablespoon grated ginger root 1 tablespoon fresh lime juice Mix together all ingredients except chops; 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 6 minutes; turn and grill 5 minutes more. Serves 6 Serve with Pineapple-Cucumber Salsa. For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, brown sugar, ginger root and lime juice. Cover and refrigerate 4-24 hours. Makes about 3 cups. Nutritional facts per 1/4-cup serving. - * Use rubber gloves when handling chile.

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Nutrition Facts

Food Categories

• Main Dish
• Grilling

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.