Harps Recipes
http://www.harpsfood.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 | |
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| 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 | |
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| 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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Nutrition Facts
Yield: Serves 6
Approximate Nutrient Content per serving:
| Calories: | 300 | |
| Calories From Fat: | 90 | |
| Total Fat: | 10g | |
| Cholesterol: | 95mg | |
| Sodium: | 290mg | |
| Total Carbohydrates: | 17g | |
| Protein: | 35g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
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 and photo courtesy of National Pork Board. For more information about The Other White Meat, visit TheOtherWhiteMeat.com
Harps Recipes
http://www.harpsfood.com/Recipes/Detail/1378/
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