Grilled Thick Cut Pork Chops With Summer Salsa Recipes
GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA
Steps:
- 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.
Nutrition Facts : Calories 662, Fat 34.5 grams, SaturatedFat 10.5 grams, Cholesterol 232 milligrams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 71 grams
GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA
A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.
Provided by MICHELLE0011
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
- Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
- Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g
SUMMER GRILLED PORK CHOPS
This dish is what summer and grilling are all about...sweet honey-grilled pork chops are always an entertaining hit.
Provided by MollysDad
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h30m
Yield 4
Number Of Ingredients 7
Steps:
- Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Remove the chops from the bag, and discard the used marinade. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. Baste frequently with the reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 673.3 calories, Carbohydrate 114.6 g, Cholesterol 106.6 mg, Fat 9 g, Fiber 0.7 g, Protein 41.6 g, SaturatedFat 3.1 g, Sodium 156.1 mg, Sugar 107.5 g
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