GRILLED YUCATAN PORK CHOPS

FOR THE PINEAPPLE SALSA:
1 (7 oz) can Ortega diced green chiles, divided use
1 (8 oz.) can crushed pineapple, drained
1/2 cup diced red pepper
1/2 cup chopped green onions
2 tablespoons chopped cilantro or parsley
1 teaspoon lemon juice
FOR THE PORK:
2 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 pork chops (8 oz. each)

TO PREPARE THE PINEAPPLE SALSA:
Measure 1/4 cup diced chiles; set aside. In small bowl, combine remaining chiles, crushed pineapple, red pepper, green onions; cilantro or parsley; and lemon juice. Let stand 1 hour to blend flavors.

TO PREPARE THE PORK:
In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic. Rub onto both sides of pork chops. Cover: chill at least 1 hour.

Grill cooked pork chops for 6 to 8 minutes per side or until done.

Serve with Pineapple Salsa.