1 cn (7-oz) ortega green, diced chiles
2 T olive oil
1 T chili powder
1 t cumin, ground
1 t garlic, minced
4 (8-oz. ea) pork chops
1 pineapple salsa
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.
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 flavours.