Tropical Island Chops With Pineapple-Cucumber Salsa

• 6 bone-in ribeye (rib) pork chops 1-inch thick
• 2 tablespoons brown sugar
• 1 tablespoon lime zest grated
• 1 tablespoon dried thyme
• 1 clove garlic minced
• 1 teaspoon dry mustard
• 20 ounces pineapple tidbits 1 can, drained
• 2 cucumber medium, peeled, seeded and chopped
• 2 tablespoons fresh mint
• 1/2 jalapeno chilies finely chopped*
• 1 tablespoon brown sugar
• 1 tablespoon fresh ginger root grated
• 1 tablespoon fresh lime juice

1. Mix together all ingredients for the chops, except the chops (2 tbs brown sugar, grated lime zest, dried thyme, minced garlic clove and dry mustard); spread mixture evenly on all surfaces of chops, cover and let rest at room temperature one hour or up to 4 hours in the refrigerator.
2. Prepare medium-hot fire in kettle-style grill. Grill chops for 5-6 minutes; turn and grill 5 minutes more until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve with Pineapple-Cucumber Salsa (instructions follow).
3. For Pineapple-Cucumber Salsa: In large bowl, mix together pineapple tidbits, cucumber, mint, jalapeno chile, 1 tbs brown sugar, ginger root and lime juice. Cover and refrigerate 4-24 hours. Makes about 3 cups.

ribeye, brown sugar, lime zest, thyme, garlic, mustard, pineapple, cucumber, fresh mint, brown sugar, fresh ginger root, lime juice

Taken from www.yummly.com/recipe/Tropical-Island-Chops-with-Pineapple-Cucumber-Salsa-2249631 (may not work)