Grilled Thick Cut Pork Chops with Summer Salsa
- Total: 43 min
- Prep: 20 min
- Cook: 23 min
Ingredients
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
Directions
- 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.