Grilled Yucatan Pork Chops with Pineapple Salsa

4 servings

1 (7 ounce) can diced green chiles, divided
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon minced garlic
4 (8 ounce) pork chops
Pineapple Salsa (recipe below)

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic. Rub onto both sides of pork chops. Cover; chill at least 1 hour.

Grill or broil cooked pork chops for 6 to 8 minutes per side or until done.

Serve with Pineapple Salsa.

Pineapple Salsa

In small bowl, combine remaining chiles, 1 (8 ounce) can crushed pineapple, drained, 1/2 cup  diced red bell pepper, 1/2 cup chopped scallions, 2 tablespoons chopped cilantro or parsley and 1 teaspoon lemon juice. Let stand 1 hour to blend flavors.

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