Santa Fe Chops with Firecracker Salsa

Santa Fe Chops with Firecracker Salsa Print this recipe

Yields: 6 servings
Cook time: 15 minutes Prep time: 10 minutes


Firecracker Salsa

  • 1 can (20 oz.) pineapple tidbits drained
  • 1 jalapeño chile seeded, minced*
  • 1 medium cucumber diced
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • pinch salt

  • 1 tablespoon chili powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground cumin
  • 6 boneless pork center loin chops 1½-inch thick
  • ½ teaspoon salt


  1. 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 12-15 minutes, turning once, until internal temperature on a thermometer reads 160° F. Serve with Firecracker Salsa.
  1. In small bowl stir together pineapple tidbits, diced cucumber, lime juice, brown sugar, salt and jalapeño chile (*Wear rubber gloves when handling hot chile). Cover and refrigerate 4-24 hours to allow flavors to blend.


  1. The National Pork Board
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