Tropical Island Pork Chops with Pineapple-Cucumber Salsa

Take a trip to the Caribbean with brown sugar and thyme-rubbed pork chops, grilled to your liking, and enjoyed with a spicy and tangy salsa made with pineapple, cucumbers, jalapeno, mint, and brown sugar.
Take a trip to the Caribbean with brown sugar and thyme-rubbed pork chops, grilled to your liking, and enjoyed with a spicy and tangy salsa made with pineapple, cucumbers, jalapeno, mint, and brown sugar.

Tropical Island Pork Chops with Pineapple-Cucumber Salsa

Prep Time
20

MINUTES

20 minutes
Cook Time
15

MINUTES

15 minutes
Serves
6

Calories
397

  • Calories397
  • Total Fat26 g
  • Cholesterol90 mg
  • Sodium662 mg
  • Total Carbohydrate4 g
  • Protein40 g

Ingredients

  • 6

  • 1 can pineapple tidbits, 20 oz., drained

  • 2 medium cucumbers, peeled, seeded and diced

  • 2 tablespoon fresh mint, minced

  • 1/2 jalapeno pepper, seeded and finely chopped

  • 3 tablespoon brown sugar

  • 1 tablespoon fresh gingerroot, grated

  • 1 tablespoon lime juice

  • 1 tablespoon lime zest, freshly grated

  • 1 tablespoon dried thyme

  • 1 clove garlic, minced

  • 1 teaspoon dry mustard

Cooking Instructions

  • Combine pineapple, cucumbers, mint, jalapeño, 1 tablespoon brown sugar, ginger and lime juice in non-metallic bowl. Cover and refrigerate 4 to 24 hours.
  • For rub, mix together 2 tablespoons brown sugar, lime zest, thyme, garlic and mustard in small bowl; spread evenly on all surfaces of Tyson® pork chops. Cover and refrigerate 1 to 4 hours.
  • Preheat grill to medium-hot. Place pork chops directly over heat. Cover and grill 8 minutes; turn and grill 7 minutes more or until done (internal temp 155°F).
  • Serve pork chops with prepared salsa. 

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