EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1378/
Santa Fe Chops with Firecracker Salsa
Southwest-seasoned chops grilled and ready to serve with a sweet-hot pineapple-jalapeno-cucumber salsa. Serve with hot cornbread and honey-butter.
Yield: Serves 6
Ingredients
| 6 |
|
boneless pork center loin chops, 1-1/2 inch thick
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|
| 1 |
Tablespoon |
chili powder
|
|
|
| 1 |
Tablespoon |
ground cumin
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|
|
| 1 |
Tablespoon |
ground black pepper
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|
|
| 1/2 |
teaspoon |
salt
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|
|
|
|
Firecracker Salsa: |
| 1 |
can |
(20-oz.) pineapple tidbits, drained
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|
|
| 1 |
|
medium cucumber, diced
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|
|
| 1 |
Tablespoon |
fresh lime juice
|
|
|
| 1 |
Tablespoon |
brown sugar
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pinch of salt
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| 1 |
|
jalapeno chile, seeded and minced*
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|
|
Directions:
Chops:
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 to 15 minutes, turning once. Serve with Firecracker Salsa.
Firecracker Salsa:
In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile (*Wear rubber gloves when handling hot chile). Cover and refrigerate 4-24 hours to allow flavors to blend.
Recipe courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1378/