The Hub wanted “skinny pork chops” for dinner.

You know the really thin sliced chop with a bone included?

I  am not a big fan, no big porky, meaty flavors (in my opinion).

I like those really thick cut chops with a little bit of fat running around the sides, you know?

They char up beautifully, with a thickness that allows for a moist juicy center.

But alas, we were not having those for dinner!

So how do you jazz up those really skinny chops?

Put something yummy on the side my friend.

I made a fabulous Papaya Jalapeno Salsa, and spooned it right on top.

Works well with whatever meat or fish you are grilling.

Chicken, pork tenderloin, beef kabobs, swordfish or shrimp, yep all works well.

Papaya Jalapeno Salsa
1 ripe Papaya, peeled and cut into bite size pieces (if not available use pineapple, mango or apple)
1/2 English cucumber, seeds removed diced bite size
1 red pepper, diced small
1/4 red onion, diced very small
1 medium jalapeno, seeds and membranes removed if you don’t like heat, diced very small
1/2 cup cilantro, chopped
Juice of 1 lime
2 Tbs rice wine vinegar
1 Tbs sugar
2 Tbs olive oil
Sprinkle of salt

Dice up the papaya, cucumber, red pepper, onion and jalapeno (I left the seeds and membranes, not too spicy at all).
Add to large serving bowl.
In small bowl or measuring cup add vinegar, olive oil, sugar and salt.
Whisk up a bit, pour over salsa.