Santa Fe Chops with Firecracker Salsa
Southwest-seasoned chops arrive from the grill to be dressed with a sweet-hot pineapple-jalapeno-cucumber salsa.
- 6 boneless pork center loin chops, 1 1/2-inch thick
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 Tbs ground black pepper
- 1/2 tsp salt
- Firecracker Salsa1 jalapeno chile, seeded and minced (wear rubber gloves when handling hot chile)
- 1 20 oz can pineapple tidbits, drained
- 1 medium cucumber, diced
- 1 Tbs lime juice
- 1 Tbs brown sugar
- pinch salt
- In small bowl mix together chili powder, cumin, pepper and salt. Rub evenly onto both sides of chops. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12-15 minutes, turning once, until internal temperature on a thermometer reads 160 F. Serve with Firecracker Salsa.
- Firecracker SalsaIn small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt, and jalapeno chile. Cover and refrigerate 4-24 hours to allow flavors to blend.
Recipe courtesy of the National Pork Board
Calories from Fat 66 (28%)
(11%)Total Fat 7g
(12%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrate 20g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.