While the pork is marinating, prepare the peach salsa. In a medium bowl, combine the peaches, corn, red onion, cilantro, olive oil and lime juice, and toss until well combined. Season with salt and pepper, and additional lime juice to taste. Pork chops are one of our favorite, easy-to-cook, versatile proteins for a quick weeknight dinner. For this recipe, the pork chops are rubbed with a brown sugar, curry powder, and cumin mixture before grilling in a grill pan .
All that's left is to make the salsa, which features peaches, scallions, jalapeños, fresh cilantro, lime juice, and ginger. Just toss it all together and serve alongside the pork, and dinner is ready to go. If you don't happen to have any peaches on hand, you can use nectarines or mangoes for the salsa.
Baked pork chops with peach salsa – Yes, you can totally bake the pork chops instead of grill them. Simply season them and bake them in the oven at 400 degrees Fahrenheit for 15 to 20 minutes. Or until the internal temperature of the pork chop reaches 145 degrees Fahrenheit. Simply peel, blend in food processor, and serve. For a 1-inch thick pork chop, you want to grill it for 6-8 minutes per side.
If you want to be absolutely sure the meat is cooked all the way through, I suggest getting a meat thermometer. Then, remove the pork chops once the internal temperature reaches 160 degrees. When it comes to meat cooking times, it all depends on the size and thickness of your meat. This cooking time is a good guideline.
However, internal meat temperature is your true doneness measure. I've seen pork chops as thin as 1/2-inch or as thick as 3 inches. I recommend buying pork chops that are approximately 1-inch thick for this recipe. If the chops are too thick the outside will burn before the inside cooks through. While there are two components to this Whole30 pork chop recipe, it's actually very easy and it comes together in less than 30 minutes. The pork and the peaches both cook together at the same time, and you can make the grilled peach salsa while the pork chops rest.
Filled with all of the fresh flavours of summer, these grilled pork chops with peach salsa are a quick and easy meal idea that the whole family is sure to love. Preheat a grill or grill pan to medium high heat. Drizzle the olive oil over both sides of the pork chops and season generously with salt and pepper to taste.
Now that the weather has warmed up I am constantly outside grilling up everything I can think of! We grill at least once a week during the summer, but sometimes I get tired of all the hamburgers and chicken breasts. I picked up these succulent bone-in center-cut pork chops at the market the other day and tossed them onto the grill to cook to golden brown perfection. Grilled pork chops are great on their own, but when you add a summery peach salsa on top you end up with a gourmet meal with very little effort. This recipe is in regular rotation at our house along with Crock Pot Pulled Pork sandwiches.
This recipe is absolutely perfect for summer, whether you throw it on the grill during your next weekend bbq or serve it up for weeknight dinner with the family. Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side.
(Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving. Grilling stone fruit caramelizes its sugars, enhances its sweetness and infuses it with smoky flavor. Any combination of peaches, nectarines, plums and apricots will work in this salsa--use 3 medium fruit total or about 4 to 5 small fruit. Try the salsa on chicken or fish too.
Pork loin chops done on the grill makes a perfect match for a simple peach and pecan salsa. It's a colorful summer supper made with good-for-you ingredients, such as nutrition-packed pecans, a lean cut of pork, and bright, fresh peaches. It results in a recipe that weighs in at under 350 delicious calories per serving.
Follow the directions in the recipe card for grilling the salsa ingredients, then simply toss with fresh lime juice and season with salt and pepper to taste. Pit peaches and plums and finely chop. Add red onion, jalapeños, cilantro, lime juice, olive oil and 1/8 teaspoon of the salt.
Cover and refrigerate for at least 1 hour. Slice zucchini into thin circles. Cut tomatoes into 1 inch-ish cubes. Add to bowl with minced garlic and chopped basil leaves and olive oil. After the peach salsa has cooked, use the same grilling basket to grill the zucchini and tomatoes. Grill for 8-10 minutes, or until all the zucchinis have turned golden and the tomato skins have started to peel away.
Season with salt and pepper, to taste. In a medium bowl, add onion, peaches, lime juice, olive oil, cilantro, salt, and pepper. Refrigerate until ready to serve.
The best thing about living in Southern California is that it's grilling season all year round. We love grilling anything and everything, and can't get enough of the smoky flavors that grilling imparts. These delicious and easy paleo pork chops with grilled peach salsa are my latest favorite creation, and we'll be enjoying it as long as the peaches are in season. These grilled pork chops with peach salsa are the perfect centerpiece to any summer meal. Nothing screams summer like peaches, and pairing them with pork chops is a unique way to dress up your dinner.
Let's talk about the meat first. Bone-in pork chops are the way to go for grilling. The bone helps to keep them from drying out. I like to season the pork chops very generously with salt and pepper, brush them with olive oil, and then onto the grill they go! You can get creative with the seasoning for your chops.
A Mexican seasoning would be fabulous, or even a little garlic or onion powder. Meanwhile, heat a grill to medium-high. Clean and lightly oil hot grill. Season pork chops with salt and pepper.
Grill until browned and cooked through, 10 to 12 minutes, flipping once. Serve chops with peach relish and rice. A few essential choices will get you on the path to juicy grilled pork chops. Start with a bone-in version, because the bone adds an extra layer of protection against overcooking the meat. Our spiced honey glaze contributes even more moisture.
Then, rest the chops for a few minutes to allow the juices to redistribute evenly before slicing. While the broccoli roasts, add the diced potatoes and smashed garlic to the pot of boiling water. Cook 16 to 18 minutes, or until tender when pierced with a fork.
Drain thoroughly and return to the pot. Add the crème fraîche, butter, crumbled cheese, chopped peppers, and half the spice blend . Using a fork or potato masher, mash to your desired consistency. Drizzle with olive oil and season with salt and pepper to taste.
Place pork chops, peaches, mango, and red onion on the grill. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center and internal temperature reads at least 145 degrees Fahrenheit. Remove the pork from the grill, set on a plate and tent with foil.
A pecan and peach salsa adds fresh flavors to grilled pork chops for an easy and nutritious summer dinner. Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center.
Serve pork chops topped with salsa, or serve salsa on the side. To make the salsa, toss together the peaches, onion, cilantro, lime juice, and olive oil. For a fun twist, grill the peaches before making the salsa. When I make a fruit salsa, I like to dice the fruit I'm using very small. I then add the fruit to a bowl, and top with an acid, like lemon or lime juice or a light vinegar such as red wine.
Add in salt if you like, plus some fresh herbs, like cilantro, basil, rosemary, mint, or thyme. You can also add olive oil, salt, pepper, ginger, vanilla, or nuts like slivered almonds or pine nuts. All that being said, I think as far as meat and fruit pairings go, pork chops and peaches are up there as far as going perfectly together.
The sweet peach salsa is a great complement to the slightly spicy pork chops and for me it's the perfect spring or summer meal. This is the easiest grilled pork chops recipe that is perfect to serve with peach salsa and cauliflower rice, or these Keto mashed potatoes! You can bake, grill, or even make this recipe in an air fryer. Meanwhile, to make salsa, combine peaches, scallion, jalapeño, cilantro, lime juice, ginger, and remaining pinch salt in medium bowl and toss to combine. The only problem with pork chops is that they are famous for being dry and tough.
I dare say, however, that my household hasn't know a dry or a tough chop in years. The secret lies in brining, or placing them in a salty marinade before cooking. In this recipe, I mix together reserved peach syrup from my jar of peaches that I use to make the salsa with salt and a little chili powder. Then, I let the chops marinate or "brine" for an hour or two before cooking. Amazing chops as simple as that! Once you've mastered this technique you'll be able to work chop miracles in your kitchen too.
So in your next quest to find an easy home cooked meal for two, give these easy pan fried pork chops with peach salsa a thought. As for those peaches, they have enough juicy acidity to cut through the richness of the pork. The chops will continue cooking and should reach the magic number in that amount of time, but always test with an instant read thermometer to confirm. This Grilled Pork Chop recipe, served with fresh peach tomato salsa is the perfect semi no-cook meal when the weather begs for you to cook and eat outside. The pork is lightly seasoned, grilled, and topped with a delicious fresh tomato peach salsa. It's perfect on its own, but if you want you can serve it with a light salad or with grilled veggies!
This dish is already gluten-free and on the low-carb side, but leave out the honey for a Whole30 compliant meal. Cook rice according to package instructions. Fluff rice with a fork and add parsley; toss to combine. Rinse onion under cool water. Drain, blot dry, and transfer to a medium bowl. Add peaches, sugar, lemon juice, and red-pepper flakes; season with salt and pepper.
Make the couscous while the pork chops are grilling. Bring the water, olive oil, and salt to a boil. Stir in the dry couscous, remove from the heat, cover, and let sit for 5 minutes. Fluff with a fork before serving. In a large resealable storage bag, add the oil, vinegar, garlic powder, dried thyme, sea salt, pepper, and diced red onion.
Seal the bag and shake well to coat the pork chops. Remove the pork chops from the bag and discard the marinade. In a small bowl, mix the peaches, red onion and jalapeño together. Add in juice of a ½ lime or more, according to taste. Spray grate of outdoor grill with grilling spray.
Preheat grill to medium-high heat according to manufacturer's directions. Meanwhile, stir together peaches, drained tomatoes, onion, bell pepper, cilantro, lime juice and 1/4 teaspoon of salt in a medium bowl; set aside. 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. Don't let peach season get away without trying this recipe! Tender, juicy pork chops with delicious fresh peach salsa — all prepared on the grill — are perfect for an end-of-Summer outdoor dinner party.
