Ingredients

• 6  boneless pork top loin chops, cut 3/4 inch thick
• 1/4  cup finely chopped red onion
• 1/4  cup lime juice
• 2  fresh serrano or jalapeno peppers, seeded and finely chopped
• 1  tablespoon toasted sesame oil
• 1  teaspoon cumin seed, crushed
• 4  plum tomatoes, chopped
• 1  small cucumber, seeded and chopped
• 2  green onions, sliced
• 2  tablespoons snipped fresh cilantro
• 1  tablespoon honey
• 3  tablespoons jalapeno jelly

Directions

1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine onion, lime juice, serrano peppers, sesame oil, and cumin seed. Reserve 2 tablespoons of the marinade for salsa. Pour the remaining marinade over chops; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

2. For salsa, in a medium bowl combine the 2 tablespoons marinade, the tomatoes, cucumber, green onions, cilantro, and honey. Cover and refrigerate until ready to serve.

3. Drain chops, reserving marinade. Transfer the marinade to a small saucepan. Add the jalapeno jelly to marinade; cook and stir until mixture boils. Set aside.

4. Grill chops on the rack of an uncovered grill directly over medium coals for 8 to 11 minutes or until chops are slightly pink in center and juices run clear, turning once and brushing occasionally with jelly mixture the last 5 minutes of grilling. (Or, broil on the unheated rack of a broiler pan 3 to 4 inches from the heat for 6 to 8 minutes, turning once and brushing occasionally with jelly mixture the last 5 minutes of broiling.) Serve the chops with salsa. Makes 6 servings.