Place the pork loin chops in a clean, heavy plastic bag. Set the bag in a large bowl. Combine the lime juice, Worcestershire sauce, mustard, vinegar, water, cumin, salt, and pepper. Pour over the pork in bag; seal the bag. Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning occasionally.

Remove the pork from the bag, reserving marinade. Grill* pork on an uncovered grill directly over medium coals for 20 to 30 minutes or until thermometer registers 160 degrees F, juices run clear, and meat is slightly pink in center; halfway through cooking turn and brush with marinade. Serve with Summer Salsa. Makes 8 servings.

*To broil: Place pork on unheated rack of a broiler pan. Broil 4 to 5 inches from heat for 22 to 24 minutes or until thermometer registers 160 degrees F and juices run clear, turning once halfway through cooking and brushing with marinade.

In a medium mixing bowl combine 1-1/2 cups chopped fresh apricots or peeled peaches; 3/4 cup chopped red or green sweet pepper; 3/4 cup chopped, seeded cucumber; 1/4 cup sliced green onion; 1 to 2 jalapeno peppers**, seeded and finely chopped; 2 tablespoons honey; 2 tablespoons lime juice; and 1 tablespoon snipped fresh cilantro or parsley. Cover; chill for up to 4 hours, stirring once or twice. Serve with a slotted spoon. Makes about 2-1/2 cups salsa.

Because hot chile peppers contain volatile oils that can burn your eyes, lips, and skin, avoid direct contact with them as much as possible. When working with chili peppers, cover your hands with plastic bags (or wear plastic or rubber gloves). Be sure to wash your hands well with soap and water before touching your eyes or face.