Santa Fe Chops With Pineapple Pepper Salsa

• 4 pork chops (1 1/2 inches thick)
• 12 teaspoon salt (optional)
• 1 teaspoon black pepper
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 jalapeno pepper, seeded, deveined and chopped
• 1 (19 ounce) can pineapple tidbits, drained
• 1 medium cucumber, peeled, seeded and diced
• 1 tablespoon brown sugar
• 12 teaspoon salt
• 1 tablespoon fresh lime juice

1. Mix together 1/2 teaspoons salt, black pepper, cumin and chili powder.
2. Spread mixture evenly over all surfaces of the chops; cover and refrigerate for 1-4 hours.
3. Meanwhile, prepare salsa by adding all salsa ingredients to a bowl and mix well.
4. Cover and let rest at room temperature for an hour to blend flavors.
5. Refrigerate for longer storage.
6. Grill chops over moderately high heat, lid closed, for 8 minutes.
7. Turn chops and grill 7 minutes longer.
8. Serve with salsa.

pork chops, salt, black pepper, ground cumin, chili powder, pepper, pineapple tidbits, cucumber, brown sugar, salt, lime juice

Taken from www.food.com/recipe/santa-fe-chops-with-pineapple-pepper-salsa-473489 (may not work)