Grilled Pork Chops with Watermelon-Pineapple Salsa

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The tropical salsa and the spice rub make for a zesty summer meal with Caribbean flair. Watermelon adds a sweet component to the salsa, which mixes nicely with the tart and smoky flavors of the pineapple and roasted red peppers. Thyme gives it a distinctly Caribbean taste.

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Ingredients:

Makes 4 Servings

Salsa
2 cups (about 3/4 pound) watermelon, seeded, rind removed
2 cups (about 3/4 pound) pineapple, peeled and cored
1/3 cup roasted red peppers, seeded, ribs removed, cut into 1/4-inch pieces
1 Tablespoon fresh thyme leaves (or 1 1/2 teaspoons dried)
1/4 teaspoon each salt and freshly ground black pepper

Pork Chops
2 Tablespoons ground cumin
2 Tablespoons dried thyme leaves
1/4 teaspoon each salt and freshly ground black pepper
4 bone-in, center-cut pork chops, each 1 1/2 inches thick, rinsed and patted dry
Vegetable or canola oil for brushing grill

Directions:

1.
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.
2.
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.
3.
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.
4.
Grill pork chops until they are done medium-well, about 6 to 8 minutes per side, turning once.
5.
Remove chops from grill and let rest 5 to 10 minutes on cutting board or platter before serving. Spoon salsa on top and serve.

Chef's Note:

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.