Grilled Pork Chops with Peach Salsa
Grilled spice-rubbed Pork Chops with Peach Salsa are the perfect combination of smoky, savory, and sweet. 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.
Servings: 4
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
SUBSTITUTIONS:
- 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
Serving: 1 | Calories: 231kcal | Carbohydrates: 31g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 962mg | Potassium: 409mg | Fiber: 6g | Sugar: 21g | Vitamin A: 2061IU | Vitamin C: 26mg | Calcium: 78mg | Iron: 3mg