Grilled Yucatan Pork Chops with Pineapple Salsa
1 (7 ounce) can diced green chiles, divided
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 (8 ounce) pork chops
Pineapple Salsa (recipe below)
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 or broil cooked pork chops for 6 to 8 minutes per side or until
Serve with Pineapple Salsa.
In small bowl, combine remaining chiles, 1 (8 ounce) can crushed
pineapple, drained, 1/2 cup diced red bell pepper, 1/2 cup chopped
scallions, 2 tablespoons chopped cilantro or parsley and 1 teaspoon
lemon juice. Let stand 1 hour to blend flavors.