Grilled Pork Chops with Peach Salsa
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Grilled spice-rubbed Pork Chops with Peach Salsa are the perfect smoky, savory, and sweet combination. Budget-friendly pork chops are seasoned with a bold, flavorful spice rub, grilled, then topped with a fresh, vibrant peach salsa that sings summer, all in about 45 minutes. Serve with Mexican Sweet Potato Wedges and Black Bean Salad for a rave-worthy summer dinner!
“Made this for dinner since peaches are in season. It was delicious and fresh. Highly recommend for a summer meal.”
Why This Recipe is a Keeper!
Whether you’re hosting a backyard cookout or just need an easy weeknight dinner, this overall healthy pork chop recipe comes together quickly and delivers big flavor with minimal effort. And that peach salsa? Grab the tortilla chips!
This Pork Chops with Peach Salsa recipe is:
- Fresh, light and seasonal! The peach salsa is a vibrant, summery topping that’s perfect when fresh peaches are in season.
- Super simple! This easy pork chop recipe delivers big flavor with minimal effort. A simple spice rub delivers bold, smoky flavor without the need for a marinade.
- Weeknight-friendly! Dinner can be on the table in about 45 minutes!
- Company-worthy! This pork and peaches recipe is impressive yet easy to prepare!
With bold flavor, fresh summery ingredients, and easy prep, this Pork Chops with Peach Salsa is perfect for a laid-back weeknight or a weekend gathering!
How to Make pork chops with peach salsa:
Recipe Ingredients:
Here’s everything you’ll need to make this pork and peaches recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Pork Chops: I used boneless pork loin chops that were approximately 6 ounces each. Any quick-cooking pork chop, such as bone-in rib chops, will work. Avoid anything that needs slow-braising to get it tenderized, such as shoulder chops. The rub also works well on chicken or turkey cutlets.
- Chili Powder: Chili powder is a blend of ground, dried chiles—such as New Mexico, Ancho, or Cascabel combined with spices like cumin, oregano, and paprika. The flavor can vary depending on the specific mix of chiles and seasonings used. For pure chili powder, look for ancho chili powder.
- Mexican Oregano: Mexican oregano is a key ingredient in Mexican cuisine, known for its earthy flavor and subtle citrus notes. While it shares a name with Greek or Turkish oregano, the more common variety, they’re quite different. Mediterranean oregano has a milder, minty flavor and isn’t a suitable substitute.
- Peaches: For the best flavor, use fresh, ripe, yellow peaches. A ripe peach will yield slightly to gentle pressure, have a deep golden and red color, and have a peachy aroma. You can also use nectarines, plums, or apricots.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the chili powder, cumin, coriander, Mexican oregano, garlic powder, onion powder, black pepper, and salt in a small bowl.
- Store in an airtight container if not using right away.
- Generously season chops with spice mixture. This can be done up to 24 hours in advance.
- Place the lime juice in a mixing bowl. Peel, pit, and dice the peaches and immediately toss with the lime juice.
- Combine the remaining salsa ingredients in a small bowl.
- Add salt to taste.
- Preheat a grill to medium-high. Lightly brush grates of the grill with a small amount of oil. Place the pork chops on the grill. Cook 2 to 3 minutes on the first side.
- Flip and cook for 1 to 2 minutes or until pork chops reach an internal temperature of 155 degrees.
- Transfer to a platter or individual plates.
- Serve chops with salsa.
Chef Tips and Tricks:
- I trim much of the ribbon of fat off the pork chop, leaving a thin layer. However, you can leave the amount you want. Whatever amount of fat you leave on, it’s a good idea to score the fat to help prevent the chop from curling, which allows it to cook more evenly. Using a sharp knife, make shallow cuts about 1 inch apart on the edge of the pork chop, being careful not to cut into the meat.
- Whether or not you peel the peaches is a matter of personal preference. To peel them easily, blanch them briefly in boiling water, then transfer them to an ice bath; the skins will slip right off. I opted to peel them with a sharp paring knife, then tossed the pieces with fresh lime juice.
Recipe FAQs:
How long it takes to cook the chops depends on their thickness and the type of chop. I used 1/2-inch thick boneless loin chops, so they cooked very quickly–a total of approximately 5 minutes. For a 1-inch chop, it will take at least 10 minutes. Pork is safe to consume at 145 degrees when measured with an instant-read meat thermometer, but you may prefer them cooked a little more as they’ll still be pink at that temperature. At 155 degrees, they will still be tender and juicy, just not pink.
Yes, but don’t make it too far in advance; it can turn watery quickly. I recommend making it no more than an hour in advance.
The pork chops can be seasoned with the spice rub up to 24 hours before. I don’t recommend grilling them in advance or reheating them.
Serve with:
More great pork recipes you’ll love!
- Asian Pork Chops
- Sicilian Stuffed Pork Chops
- Cajun-Smothered Pork Medallions
- Mojo-Marinated Pork Tenderloin Skewers
Get all my pork recipes at Pork Recipes – From A Chef’s Kitchen.
Grilled Pork Chops with Peach Salsa
Ingredients
Southwestern Spice Rub
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano, preferably Mexican
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 2 teaspoons freshly ground black pepper
Salsa
- 2 tablespoons lime juice, (1 large juicy lime)
- 3 large yellow peaches, (1 1/2 pounds)
- 1 jalapeno pepper, seeded if desired, chopped
- 1/2 small red onion, finely chopped (1/2 cup)
- 1/4 cup finely chopped red bell pepper
- 1/4 cup chopped cilantro
- 2 tablespoons honey, or to taste
- Salt, to taste
Pork Chops
- 4 (6-ounce) boneless pork chops, (1 1/2 pounds, half-inch thick)
- Canola or olive oil, for grill
Instructions
Southwestern Spice Rub
- Combine all ingredients in a small bowl. Store in an airtight container if not using right away.
Salsa
- Place the lime juice in a mixing bowl. Peel, pit, and dice the peaches and immediately toss with the lime juice. Combine the remaining salsa ingredients in a small bowl. Add salt to taste.
Pork Chops
- Generously season chops with spice mixture. Preheat a grill to medium-high.
- Lightly brush grates of the grill with a small amount of oil. Place the pork chops on the grill. Cook 2-3 minutes on the first side.
- Flip and cook an additional 1-2 minutes or until pork chops reach an internal temperature of at least 145 degrees.
- Serve chops with salsa.
Notes
- The rub also works well on chicken or turkey cutlets.
- You can also use nectarines, plums, or apricots.
- Whatever amount of fat you leave on, it’s a good idea to score the fat to help prevent the chop from curling, which allows it to cook more evenly. Using a sharp knife, make shallow cuts about 1 inch apart on the edge of the pork chop, being careful not to cut into the meat.
- Salsa can be made 1 hour ahead and refrigerated.
- Chops can be seasoned with spice rub up to 24 hours ahead of time and refrigerated.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Made this for dinner since peaches are in season. It was delicious and fresh. Highly recommend for a summer meal. Paired it with lime cilantro rice and veggies. I even put the salsa on the rice. Yum yum ! Thanks for the fabulous recipe!
Hi, Megan, Thanks so very much and happy you enjoyed! LOVE the idea of putting the salsa on cilantro lime rice–sounds great! Thank you for trying the recipe and for taking the time to come back and comment and rate.