Pork chops with peach salsa

Lynnda Cloutier

By
@eatygourmet

pork chops are wonderful canvas for the cook to work with. They go well with so many different flavors. Fruits are great match with any pork, and a little spice goes well with it too. The sweet and spicy flavor of peach salsa is a perfect pairing with grilled pork chops. It's great to use canned tomatoes for the consistency and fresh peaches canned peaches can be drained to substitute in a pinch. This peach salsa goes well with chips or as a topping for nachos. You can use the bone in variety of pork chops as well in this recipe.Source unknown


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Ingredients

peach salsa:
1 1/2 cups finely diced peaches, about two medium peaches
one half medium red onion, finely chopped
one half large green bell pepper, finely chopped
1/2 cup thinly sliced scallions, white and green parts
one jalapeno, seeded and finely chopped, leave the seeds in if you like more heat
two cloves garlic, crushed
one can diced tomatoes with green chiles, drained, 10 ounces
juice of one half lime
1/2 teaspoons salt
1/2 teaspoon finely ground black pepper
six boneless pork loin chops, 1 1/4 inches thick
tasty pork chop seasoning, as needed, recipe follows

Directions Step-By-Step

1
to make the sauce, put the peaches, onion, Bell pepper, scallions, jalapeno, and garlic in a large bowl. Mix well. Add the tomatoes and mix again. Add the lime juice, salt, and pepper and mix again. Refrigerate for 30 minutes. Mix again and check that the salt seasoning is adequate. Cover and set aside at room temperature.
2
Season the chops liberally on both sides with the tasty pork chop seasoning.
Prepare the grill for cooking over direct medium-high heat. Place the pork chops directly on the cooking grate. Cook for five minutes. Flip and cook for another four minutes for slightly pink and juicy, or to your desired degree of doneness. Remove to a platter and let rest for four minutes. To serve, top each chop with 1/2 cup of the salsa.
3
tasty pork chop seasoning:
3 tablespoon salt
1 tablespoon finely ground black pepper
1/2 tablespoon granulated garlic
1/2 tablespoon onion powder
1/2 tablespoon paprika
1/2 tablespoon lemon pepper
1/2 teaspoon dried tarragon leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon sugar in the raw
mix together and keep in an airtight container. Makes about 3/8 cup.

About this Recipe

Course/Dish: Pork, Steaks and Chops