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Grilled Yucatan Pork Chops

1 cn (7-oz) ORTEGA diced green chiles
2 tb Olive oil
1 tb Chili powder
1 ts Ground cumin
1 ts Minced garlic
4 (8-oz. ea) 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-oz.) can crushed pineapple, drained; 1/2 cup EACH diced red pepper and chopped green onions; 2 tablespoons chopped cilantro or parsley; and 1 teaspoon lemon juice. Let stand 1 hour to blend flavors.

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