Cook This: Pork Chops with Spicy Peach Salsa
I originally made this gluten-free pork chop dish summer of 2012 after adapting it from a recipe on Epicurious by Chris Schlesinger. It was fabulous. But then suddenly the summer was over so I thought I’d wait until this summer to post it. But alas another summer came and went. I’m simply not willing to make you all wait another year so here you go:
- 3 ripe peaches peeled and cut into 1/4-1/2 inch slices
- 2 TBSP very finely diced red onion
- 1 TBSP canned adobo chiles (make sure they are gluten-free), minced into very small pieces. Adjust this based on your preference for intensity of spice.
- Juice of 3 limes
- 1/3 cup chopped cilantro
- 1/4 tsp sea salt
- a few grinds of fresh black pepper
Pork Chop Rub
- 2 TBSP ground cumin
- 2 tsp kosher salt
- 1/4 cup olive oil
Pork chops: Six 1.5 inch thick chops
WHAT TO DO:
Salsa- Mix ingredients and adjust to taste.
Chops- Mix rub ingredients together, rub on chops and refrigerate for 30-60 min if you have the time. Grill pork chops to internal temperature of 145 degrees, remove, and let sit for 3-5 minutes. Pile salsa on your chop and serve with a grain and a veggie. We went for quinoa and spinach. A hit all around.