Grilled pork chops are an easy and lovely staple summer dish in our house. Protein forward with a light taste. The peaches make add some sweet, the adobo chiles add some spicy, and the cilantro adds a delicious depth. We always make some extra chops to freeze for later with our Food Saver (these things are sooo helpful when you want to make sure to always have healthy food on hand…it will allow cooked meat to stay completely fresh without freezer burn for 6-9 months…I don’t know how we would get by without ours!)

We make it with pork but it could also easily be done with chicken in exactly the same manner!

Now that I’m thinking about it, I bet it grilled tofu would work great based with garlic oil, grilled, and topped with this salsa (we have soy allergies over here so although I actually love tofu, it’s off the table for us).

INGREDIENTS:

  Salsa

• 3 ripe peaches peeled and cut into 1/4-1/2 inch slices (we used white peaches last time we did this recipe and it was even better!)
• 2 TBSP very finely diced red onion
• 1/2 to 1 TBSP canned adobo chiles minced into very small pieces. Adjust this based on your preference for intensity of spice.
• Juice of 3 limes
• 1/2 cup chopped cilantro
• 1/4 tsp sea salt
• a few grinds of fresh black pepper

  Pork Chop/Chicken Rub

• 2 TBSP ground cumin
• 2 tsp kosher salt
• 1/4 cup olive oil

 Pork chops or Chicken breasts: Six 1.5 inch thick chops or breasts.

WHAT TO DO:

Salsa– Mix ingredients and adjust to taste.

Meat—Mix rub ingredients together, rub onto meat and refrigerate for 30-60 min if you have the time.

• For pork—Grill pork chops to internal temperature of 145 degrees, remove, and let sit for 3-5 minutes.
• For chicken—Grill to internal temperature of 170 degrees, remove, and let sit for 3-5 minutes.

Pile salsa on your chop and serve with a grain (if desired) and a veggie (or two!) We typically serve them with quinoa or grilled veggies along with a side of sautéed spinach. 🙂

Enjoy!