Grilled Pork Chops With Peach Salsa

Grilled Pork Chops with Peach Salsa: Savor the sweetness of summer with this sweet and spicy recipe! Grill pork chops to perfection and serve with fresh peach salsa. Try now!

Pork chops just got a whole lot sweeter! Juicy grilled pork chops pair perfectly with a fresh and spicy peach salsa, combining the sweetness of summer peaches with a hint of heat from the jalapeño.

This flavorful duo is sure to become a new grilling favorite!

Ready Time

45 mins

Yields

9 servings

Ingredients

  • For the grilled pork chops:
  • 1 1/2 pounds boneless pork chops, 1 1/2 inches thick
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the peach salsa:
  • 3 ripe but firm peaches, diced
  • 1/2 cup red onion, diced
  • 1 jalapeño pepper, seeded and finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Instructions

Preheat your grill to medium-high heat.

In a small bowl, whisk together olive oil, cumin, smoked paprika, salt, and pepper.

Brush the mixture evenly onto both sides of the pork chops.

Place the pork chops on the grill and cook for 5-6 minutes per side, or until they reach an internal temperature of 145°F.

Let the pork chops rest for 5 minutes before slicing them thinly.

While the pork chops are cooking, prepare the peach salsa.

In a medium bowl, combine diced peaches, red onion, chopped jalapeño pepper, and chopped cilantro.

In a small bowl, whisk together lime juice and honey until well combined.

Pour the lime-honey mixture over the peach mixture and toss to coat.

Season the salsa with salt and pepper to taste.

Slice the grilled pork chops into thin strips and serve with the fresh peach salsa.

Divide the pork chops and salsa among 9 plates and serve immediately.

Notes

Pork chops should be at room temperature before grilling for even cooking.

Make sure to oil your grates before placing the pork chops on the grill to prevent sticking.

If you’re using a meat thermometer, insert it into the thickest part of the pork chop, avoiding any fat or bone.

For a more caramelized crust, grill the pork chops over high heat for 1-2 minutes per side before finishing cooking over medium-high heat.

If using smoked paprika, be cautious not to overpower the dish, as it can be quite strong.

For the peach salsa, don’t overmix the ingredients, or the peaches will become mushy.

You can also customize the salsa by adding other ingredients, such as diced mango or pineapple, to suit your taste.

If making ahead, prepare the salsa just before serving, as the peaches will start to release their juices and become soggy.

Be sure to slice the grilled pork chops against the grain for tender, easy-to-chew strips.

Nutrional Value

  • Calories: 340
  • Total Fat: 14g
  • + Saturated Fat: 4.5g
  • Cholesterol: 60mg
  • Sodium: 350mg
  • Total Carbohydrates: 24g
  • + Dietary Fiber: 2g
  • + Sugars: 18g
  • Protein: 26g
Grilled Pork Chops with Peach Salsa
Grilled Pork Chops with Peach Salsa

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