Fresh Peach Salsa and Grilled Pork Chops

Add fresh, fruity flavor to grilled chicken,
pork, fish, or baked pita chips for a snack with this versatile salsa. Sautéing
peaches with onions and jalapeño intensifies the flavors

INGREDIENTS

  • 1 large sweet onion, chopped
  • 1 jalapeño pepper, seeded and minced
  • 1/4 cup sugar
  • 2 tablespoons grated fresh ginger
  • 2 tablespoons olive oil
  • 4-6 firm peaches, peeled and chopped
  • 1/4 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 2 tbsp. chopped fresh cilantro

DIRECTIONS

Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.

For the Pork Chops

  • 4 bone-in pork loin chops, about 12oz (350g) each, and 1in (2.5cm) thick
  • 2 tablespoons olive oil

The rub

  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon chile powder
  • Kosher salt and freshly cracked black pepper to taste

Turn your grill and let it settle to medium heat. While the fire is heating up, combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops lightly with oil, then coat them generously with the spice rub.

Put the chops on the grill over the coals and cook, turning once, until done to your liking (10-12 minutes per side for medium). To check for doneness, poke the meat with your finger to test its firmness. Serve the chops hot, and pass the salsa on the side.

 

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