Prep: 20 Mins Cook: 15 Mins

Tropical Island Chops with Pineapple-Cucumber Salsa


  • 6 1 1/2-inch thick boneless pork center loin chops, (america's cut)
  • 2 tbls. brown sugar
  • 1 tablespoon freshly grated lime zest
  • 1 tablespoon dried thyme
  • 1 clove garlic, minced
  • 1 teaspoon dry mustard
  • 1 recipe ORTEGA Salsa - Homestyle Recipe (Mild), ingredients follow
  • 1 can (20-oz.) drained pineapple tidbits
  • 2 medium peeled, seeded and diced cucumbers
  • 2 tbls. fresh mint
  • 1/2 seeded and finely chopped jalapeno pepper, (use rubber gloves when handling pepper)
  • 1 tablespoon brown sugar
  • 1 tablespoon grated ginger root
  • 1 tablespoon fresh lime juice


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 pineapple tidbits, cucumbers, mint, jalapeno pepper, brown sugar, ginger root and lime juice. Cover and refrigerate 4 to 24 hours. Makes about 3 cups.

Add To Recipe Box Back to Recipes

Rate this recipe

Please login in to rate this recipe.