Ingredients:
Combine salt and cumin in a small bowl and rub the pork chops before placing them on the grill.
Grill chops a few minutes on each side until done.
Use fresh pineapple, approximately 2 large thick slices. Remove core and outer skin and cut the pineapple into small pieces and place in a bowl. (Or substitute 1 cara cara orange for the pineapple - peel and dice the orange.)
Peel and core the apple and cut it similarly to the pineapple and add it to the same bowl.
In a food processor, add garlic, cilantro leaves, red onion, and lime juice. Briefly pulse, until evenly chopped into small pieces.
While pork chops are grilling, heat apple and pineapple pieces in a non-stick frying pan over medium heat. Use a little olive oil. Add onion/garlic/cilantro mix to the pan and continue heating the mixture to warm thouroughly.
Serve pork chops with salsa on top (or on the side). Enjoy.
Lynn Salmon <>{
