Grilled Pork Chops with Peach Salsa
There’s something undeniably magical about the combination of sweet, juicy stone fruit and savory, grilled pork chops. This recipe celebrates those flavors with a simple yet vibrant peach salsa that brings a burst of summer freshness to every bite. It’s a quick and easy recipe that’s perfect for a summertime weeknight dinner. Serve with your favorite sides, like creamy polenta or a simple green salad.
Grilling season is here! I cannot wait to have a “real” outdoor BBQ at home one day. For now I’m grilling on my stove top grill pan which to be honest… gets the job done! The great thing about this recipe is you can grill these pork chops on whatever type of grill you have; gas, charcoal, or a stove top grill pan – even a regular cast iron pan will work.
My favorite part of this dish is the peach and jalapeño salsa that tops the pork after it comes off the grill. I love the combination of savory and sweet. The juicy peaches cut through the salty, fatty pork perfectly. This is exactly the type of main course I serve all summer long.
If you can’t find beautiful, ripe, delicious peaches go for nectarines, plums or even cherries! Any stone fruit can be swapped in. Go with whatever is the best quality at the market that day.
Ingredients You’ll Need:
Here’s what you’ll need to make this recipe: bone-in pork chops, ripe peaches (or nectarines), jalapeño, tomatoes, shallot, lime juice, honey and olive oil.
Note: Start with the best quality pork chops you can find, thick cut, with lots of good marbling – bone-in or boneless chops both work equally well. If you’re based in Los Angeles, check out Peads & Barnetts.
Recipe Step by Step
Step 1. Prep the Pork Chops
Take the pork chops out of the refrigerator about 30 minutes before you’re ready to start grilling. This will help your pork chops to cook more evenly. Dry the chops and season with oil, salt and pepper.
Step 2. Grill
Sear the pork on a preheated grill until a crust forms then lower the heat and cook until the internal temperature reaches 135-140F.
Step 3. Make the Peach Salsa
To make the salsa, combine all of the ingredients in a bowl, taste and adjust seasoning as needed. Top the grilled pork chops with the peach mixture, serve immediately!
FAQs:
What is the safe internal temperature of pork chops?
Pork should be cooked to an internal temperature of 145F. But remember, meat continues to cook for a few minutes after it’s removed from a heat source, in this case the grill. Insert a meat thermometer into the thickest part of the chop, when the temperature reads between 135-140F you can pull it off the grill and let it carry over to 145F.
Check Out More Pork Recipes:
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Grilled Pork Chops with Peach Salsa
Ingredients
Pork Chops
- 4 bone-in pork chops about 8 ounces each
- 2 tablespoons neutral oil
- kosher salt and pepper
Peach Salsa
- 4 ripe peaches, plums or nectarines pitted and cut into 1/4-inch dice
- 1 large tomato cut into 1/4-inch dice
- 1 medium red onion cut into 1/4-inch dice
- 1 jalapeño seeded and finely chopped
- 1/2 c chopped cilantro
- 1 juicy lime
- 2 tablespoons honey
- kosher salt
Instructions
- Pat the pork chops dry with a clean paper towel then lightly brush with oil and season generously with salt and pepper on all sides.
- Preheat your grill or grill pan to medium-high. Sear the pork chops on each side, turning frequently to develop a crust on all surfaces, about 10 minutes. Lower the heat and cook through, continuing to turn, about 15 to 20 minutes more or until they reach an internal temperature of 135-140F°. Transfer the pork chops to a large plate or platter, cover loosely with foil to rest.
- To make the salsa, place the diced peaches, tomato, red onion, jalapeño and cilantro into a medium sized mixing bowl then add the lime juice, honey and a generous pinch of salt. Stir to combine. Taste and season with more lime juice honey, or salt as needed. Set aside.
- Top the pork chop with the peach salsa. Serve warm.
Notes
- Pork Chops: Start with the best quality pork chops you can find, thick cut, with lots of good marbling – bone-in or boneless chops both work equally well.
- Jalapeño: You can adjust the spice level of this salsa to your liking. Use more or less jalapeño depending on level of heat in your peppers – it varies greatly.
- Peaches, Plums or Nectarines: If you can’t find beautiful, ripe, delicious peaches go for nectarines, plums or even cherries! Any stone fruit can be swapped in. Go with whatever is the best quality at the market that day.
