Grilled Thick Cut Pork Chops With Summer Salsa
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
46
Spice
40
Sweetness
62
Sourness
37
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tbsp
Light Brown Sugar (packed)1 tsp
Ground Cinnamon1 tbsp
Vegetable Oil1 cup
Cherry Tomatoes (halved)1 tbsp
Herb (chopped fresh)Directions:
1
For the pork: Preheat a grill to medium and lightly oil the grate
2
In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon
3
Divide mixture evenly among chops and rub all over
4
Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes
5
Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes
6
Transfer chops to a cutting board and rest for 5 minutes
7
For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes
8
Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion
9
Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons
10
Add the herbs, and season with salt and pepper
11
Serve the chops with the salsa