Recipe: Tropical Island Chops with Pineapple-Cucumber Salsa

TROPICAL ISLAND CHOPS
WITH PINEAPPLE-CUCUMBER SALSA

FOR THE SALSA:
1 (20 oz.) can pineapple tidbits, drained
2 medium cucumbers, peeled, seeded and diced
2 tablespoons chopped fresh mint
1/2 of a jalapeno chile, seeded and finely chopped (use rubber gloves when handling chile)
1 tablespoon brown sugar
1 tablespoon grated ginger root
1 tablespoon fresh lime juice
FOR THE RUB:
2 tablespoons brown sugar
1 tablespoon grated lime zest
1 tablespoon dried thyme
1 clove garlic, minced
1 teaspoon dry mustard
6 1 1/2 Inch thick boneless pork center loin chops

TO MAKE THE SALSA:
In large bowl, mix together the ingredients for the salsa. Cover and refrigerate 4-24 hours. Makes about 3 cups

TO PREPARE THE CHOPS:
Mix together all ingredients for the rub, 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.

WHEN READY TO COOK:
Prepare medium-hot fire in kettle-style grill. Grill chops for 8 minutes; turn and grill 7 minutes more.

Serve with Pineapple-Cucumber Salsa

Servings: 6
Adapted from source: National Pork Producers Council