Grilled Pork Chop with Peach Salsa
Photo by Jeremy Keith licensed under CC BY 2.0
Grilled Pork Chop with Peach Salsa
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COURSE
Main Course
Learn how to make this recipe with straightforward instructions, helpful technique notes, and pro tips for better flavor and texture. We include timing guidance, doneness targets, and serving recommendations so you can cook with confidence.
INGREDIENTS
- 3 tablespoons of olive oil
- 4 Strauss Pork Chops (thawed)
- 2 peaches sliced in half and pitted
- 1 seeded and small diced red bell pepper
- 1 seeded and small diced poblano pepper
- ½ peeled and thickly sliced red onion
- 2 tablespoons of chopped fresh cilantro
- juice of 1 lime
- sea salt and pepper to taste
DIRECTIONS
- Preheat the grill to 450° to 550°.
- Brush the pork chops with 1 tablespoon of olive oil and season with salt and pepper.
- Next, brush the peaches, peppers, and onion with the remaining 2 tablespoons of olive oil.
- Place the pork chops on the grill and cook them for 5 minutes on each side or until they have been marked and cooked throughout. Let rest for 2 to 3 minutes before serving.
- After the pork is flipped over the place the peaches, peppers, and onions onto the grill and cook for 3 to 4 minutes per side or until roasted.
- Remove the fruit and vegetables from the grill and medium dice and add them to a bowl and mix with cilantro, lime juice, and salt and pepper.
- Serve the salsa over top of the grilled pork chops.
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