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In a medium saucepan, combine pineapple, black-eyed peas, onion, bell pepper, parsley, jalapeños, salt and cumin. Cook over medium heat for about 5 minutes or until heated through, stirring occasionally. Remove from heat; cover to keep warm.
Meanwhile, trim fat from chops. In a small bowl, combine oil, thyme, black pepper and lemon juice. Brush evenly over both sides of each chop.
Place chops on the rack of an uncovered charcoal grill directly over medium coals. Grill for 7 to 9 minutes or until slightly pink in the center and juices run clear (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
Serve chops with warm pineapple salsa.