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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.
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.
Serving Size: 1chop with salsa