Grilled Pork Chops with Peach Salsa
- 5 fresh peaches, peeled, halved and pitted
- 2 Tbsp. honey
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. lemon juice
- 4 center-cut pork chops (about 4-6 oz. each)
- 1 red bell pepper, finely chopped
- ¼ cup Vidalia onion, finely chopped
- 1 serrano chile, thinly sliced crosswise
- 2 Tbsp. flat-leaf Italian parsley, chopped
- ¼ tsp. granulated sugar
- Salt, to taste
- Black pepper, to taste
Directions1. Using a food processor or blender, puree 4 peach halves, honey, olive oil and lemon juice. Transfer puree to a baking dish and add the pork chops, turning to coat. Cover with plastic wrap and refrigerate. 1. Preheat the grill to medium-high. Prepare the salsa: Finely chop the remaining 6 peach halves and place in a medium bowl. Stir in the red bell pepper, onion, chile, parsley, sugar and salt. Set aside. 1. Remove the pork chops from the marinade and season both sides with salt and pepper. Grill, covered, turning once, until just firm to the touch, about 10 minutes. Let rest for 5 minutes before serving with salsa.
Step 1 can be done one day in advance. The longer the pork marinates, the more flavor it will have.
Calories 340, Total Fat 14g (Saturated 3.5g, Trans 0g), Cholesterol 80mg, Sodium 290mg, Total Carbohydrate 29g (Dietary Fiber 3g, Sugars 26g), Protein 26g, Vitamin A 10%, Vitamin C 30%, Calcium 2%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 4 servingsGluten Free Grilling Main Dish Summer Dairy Free Sodium Smart American Fall Spring