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Cut the watermelon and pineapple into 1/2-inch pieces. Put in medium-size bowl or container and add red peppers, thyme and salt and pepper. Mix well. Cover bowl with Saran™ Premium Wrap and refrigerate for at least an hour.
Mix the cumin, thyme, salt and pepper reserved for the pork chops together in a small bowl. Rub mixture onto both sides of each chop. Seal tightly in a 1-gallon Ziploc® brand Storage Bag and let marinate in refrigerator for at least 2 hours, preferably overnight.
An hour before cooking, remove pork chops from refrigerator to bring them to room temperature. Brush grill with vegetable oil and heat to medium-high.
Grill pork chops until they are done medium-well, about 6 to 8 minutes per side, turning once.
Remove chops from grill and let rest 5 to 10 minutes on cutting board or platter before serving. Spoon salsa on top and serve.
The salsa can be made up to 2 days ahead and stored in a Ziploc® brand container.
Save time on the salsa by buying precut pineapple and watermelon chunks. That way, you can also buy the exact amount you need for the dish.
1chop with salsa