Grilled Thick Cut Pork Chops with Summer Salsa

Total Time:
43 min
20 min
23 min
  • For the Pork:
  • Vegetable oil, for grill grate
  • Kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 , 1 1/2-inches thick double-cut bone-in pork loin chops (about 1 pound each)
  • For the Salsa:
  • 2 large ripe peaches, quartered and pit removed
  • 1 tablespoon vegetable oil
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup finely chopped red onion
  • Finely grated zest and juice of 1 lime
  • 1 tablespoon chopped fresh herbs, such as chives, parsley, or mint)
  • Kosher salt and freshly ground pepper
  • 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.

  • 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. 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. Transfer chops to a cutting board and rest for 5 minutes.

  • 3. 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. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

  • Copyright 2010 Television Food Network, G.P. All rights reserved

  • Calories: 662

  • Total Fat: 34.5 grams

  • Saturated Fat: 10.5 grams

  • Total Carbohydrate: 15 grams

  • Protein: 71 grams

  • Sodium: 327 milligrams

  • Cholesterol: 232 milligrams

  • Fiber: 2.5 grams

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