Tropical Island Chops with Pineapple-Cucumber Salsa

Tropical Island Chops with Pineapple-Cucumber Salsa

6 1-1/2-inch-thick boneless pork center loin chops (America's Cut)
2 tablespoons brown sugar
1 tablespoon freshly grated lime zest
1 tablespoon dried thyme
1 garlic clove, minced
1 teaspoon dry mustard

Mix together all ingredients except chops; spread "rub" evenly on all surfaces of chops, cover and let rest at room temperature 1 hour or up to 4 hours in the refrigerator. Prepare moderately hot fire in kettle-style grill. Place chops directly over heat, lower grill hood and grill for 8 minutes; turn and grill 7 minutes more. Serve with Pineapple-Cucumber Salsa.

For Salsa: In large bowl, mix together 1 20-ounce can drained pineapple tidbits, 2 medium peeled, seeded & diced cucumbers, 2 tablespoons fresh mint, 1/2 seeded & finely chopped jalapeno pepper (use rubber gloves when handling pepper), 1 tablespoon brown sugar, 1 tablespoon grated ginger root and 1 tablespoon fresh lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups. Approximately 24 calories per 1/4-cup serving.

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 15 minutes

Nutrient Information per Serving:
Calories: 241
Sodium: 93 mg
Protein: 30 gm
Cholesterol: 93 mg
Fat: 9 gm