Prep Time
25min
Cook Time
15min
Number of servings
4
Ingredients
4 pork loin centre chops, boneless, about 1-inch / 2.5 cm thick
½ tsp / 2 mL salt
1 tsp / 5 mL ground black pepper
2 tsp / 10 mL ground cumin
2 tsp / 10 mL chili powder
Pineapple Pepper Salsa:
1 dried hot pepper
1-19oz / 540 mL can pineapple tidbits, drained
1 medium cucumber, peeled, seeded and diced
1 Tbsp / 15 mL lightly packed brown sugar
½ tsp / 2 mL salt
1 Tbsp / 15 mL lime juice
Directions
- Place pork in shallow glass dish.
- In small bowl, combine salt, pepper, cumin and chili powder. Sprinkle mixture evenly over both sides of chops. Cover loosely with plastic wrap and refrigerate 1-4 hours.
- Preheat barbecue on high; reduce heat to medium. On lightly oiled grill grate, grill chops 5-7 minutes per side or until instant-read thermometer registers 155°F.
- Remove chops from grill onto a clean plate. Cover loosely with foil and allow chops to rest 3-5 minutes.
- Serve with Pineapple Pepper Salsa.
For the salsa:
- Cover hot pepper with hot water and soak 15 minutes. Drain, remove stem and seeds (use rubber gloves when handling pepper) and finely chop pepper.
- Transfer pepper to bowl. Add remaining salsa ingredients; stir to combine.
- Cover and let stand at room temperature up to 1 hour to blend flavours. Refrigerate for longer storage.
