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I picked up some delicious and juicy peaches from my local farmers market and knew I needed to incorporate these into a dish somehow. Since pork goes so well with fruit, decided to make grilled pork chops with peach salsa. Man, was it good! Wish I made more. The tenderness of the pork mixed with the sweetness and tanginess of the peaches was a winning combo. With only a few simple ingredients, this dish is a great summer recipe that is quick and easy to make. Let me show you how.
Table of Contents
How to make peach salsa
The best way to start this recipe is to get the peach salsa ready first. Pork chops don’t take much time to cook and you don’t want them cooling off and drying while you prep the salsa.
First, chop up a few peaches into small bite size cubes. It’s best to use firmer peaches to avoid peachy mush as they cook through. Next cube up half a white onion into the smaller sized cubes.
In a saucepan over low heat, saute the chopped onion over butter. After a few minutes, once you see the onion soften, add in minced garlic and ginger and mix it in with the onions. After another 1-2 minutes, time to start adding the remainder of the salsa ingredients. Add brown sugar, red wine vinegar, soy sauce, dijon mustard and the cubed peaches. Mix it all together and let it simmer until the peaches soften up. Do not let the peaches overcook. Once they are soft but still in a cubed form, remove them off the heat and set aside.
Dad’s Seasonings
Must have grillin seasonings!
Time to grill the pork chops!
Set up the grill for 400 degrees direct high heat.
While the grill is heating up, prep the pork chops. First, coat the pork with some olive oil for the binder and them season with your favorite all purpose or pork seasoning. For this recipe I used a new all purpose seasoning by my buddy Kendrick BBQ. It’s a versatile spice that works well with all protein accenting the savory flavors of the dish. Make sure to generously season the chops on all sides.
Once the grill has reached its high temperature, it’s time to grill these pork chops. Set them on the grill grates for direct heat flipping them every 2 minutes. Once the internal temp on the protein reaches 145 degrees, remove them off the grill and let them rest. It’s very easy to overcook and dry out pork. By removing them at a lower temperature and letting them rest, it allows the pork to cook to its optimal temp allowing all the juices to redistribute throughout the cut. This is how you get tender and juicy meat.
After about 10 minutes of resting, the meat is ready to be served. Cover the grilled pork chops with the peach salsa and enjoy!
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Grilled Pork Chops with Peach Salsa
Ingredients
Pork Ingredients
- 4 Bone-in pork chops
- 2 tbsp Olive oil
- 4 tbsp Pork seasoning
Salsa Ingredients
- 4 Large firm peaches
- 1/2 White onion
- 1 tbsp Unsalted butter
- 1 tsp Minced garlic
- 1/2 tsp Minced ginger
- 2/3 cup Brown sugar
- 1/4 cup Red wine vinegar
- 2 tbsp Dijon mustard
- 2 tsp Soy sauce
Instructions
Salsa Directions
- Chop up peaches and onion into small bite size cubes. Keep them in separate containers
- In a saucepan over low heat, saute the chopped onion over butter.
- After a few minutes, once you see the onions soften, add in minced garlic and ginger and mix it in.
- Add brown sugar, red wine vinegar, soy sauce, dijon mustard and the cubed peaches. Mix it all together and let it simmer until the peaches soften up. Don't let the peaches overcook. Once they are soft but still in a cubed form, remove them off the heat and set aside.
Grilling Pork Chop Directions
- Setup the grill for 400 degrees direct high heat.
- Coat the pork with some olive oil for the binder and them season with your favorite BBQ or pork seasoning.
- Set them on the grill grates for direct heat flipping them every 2 minutes.
- Once the internal temp on the protein reaches145 degrees, remove them off the grill and let them rest.
- After about 10 minutes of resting, cover the grilled pork chops with the peach salsa and enjoy
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