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.
  • Prep Time 20 minutes
  • Cook Time 15 minutes
  • Serves 6
  • Calories 397
  • Calories 397
  • Total Fat 26 g
  • Cholesterol 90 mg
  • Sodium 662 mg
  • Total Carbohydrate 4 g
  • Protein 40 g
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
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Ingredients

  • 6
  • 1 can pineapple tidbits, 20 oz., drained
  • 2 medium cucumbers, peeled, seeded and diced
  • 2 tablespoons fresh mint, minced
  • 1/2 jalapeno pepper, seeded and finely chopped
  • 3 tablespoons 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

  1. Combine pineapple, cucumbers, mint, jalapeño, 1 tablespoon brown sugar, ginger and lime juice in non-metallic bowl. Cover and refrigerate 4 to 24 hours.
  2. 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.
  3. 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).
  4. Serve pork chops with prepared salsa. 
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