Santa Fe Chops With Firecracker Salsa

• 6 New York (top loin) pork chops 1 1/2-inch thick
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon ground black pepper
• 1/2 teaspoon salt
• 1 jalapeno chile seeded and minced*
• 20 ounces pineapple tidbits 1 can, drained
• 1 cucumber medium, diced
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• salt to taste

1. Firecracker Salsa: nn small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile . Cover and refrigerate 4-24 hours to allow flavors to blend.nWear rubber gloves when handling hot chile.
2. Prepare a medium-hot fire in a kettle-style grill. Grill chops directly over fire for a total of 12-16 minutes, turning once, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3. Serve with Firecracker Salsa (directions follow).
4. Firecracker Salsa: nn small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeno chile . Cover and refrigerate 4-24 hours to allow flavors to blend.n*Wear rubber gloves when handling hot chile.

new, chili powder, ground cumin, ground black pepper, salt, jalapeno chile, pineapple, cucumber, lime juice, brown sugar, salt

Taken from www.yummly.com/recipe/Santa-Fe-Chops-with-Firecracker-Salsa-2249173 (may not work)