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.

Tropical Island Chops with Pineapple-Cucumber Salsa

Chops:

6 bone-in pork chops, 1-inch thick
2 tablespoon brown sugar, packed
1 tablespoon grated lime zest
1 tablespoon dried thyme
1 garlic clove, minced
1 teaspoon dry mustard

 

For Pineapple-Cucumber Salsa:

1 (20-ounce) 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, packed
1 tablespoon grated gingerroot
1 tablespoon fresh lime juice

1. For Chops: 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.
2. 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 to 24 hours. Makes about 3 cups.

Serves 6.

* Use rubber gloves when handling chile.

Recipe and photograph provided courtesy of Pork, Be Inspired®.