Southern chops with fresh peach salsa
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- Prep Time5 min
- Total Time5 min
- Makes4 servings
Andreas Trauttmansdorff
Ingredients
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic salt
4 centre-cut pork loin chops
vegetable oil
2 firm ripe peaches
1 red bell pepper
1 jalapeno
2 green onions
1 lime
1 tbsp granulated sugar
1 garlic clove, minced
1/4 tsp salt
Instructions
Lightly oil grill and heat barbecue to medium. In a small bowl, stir chili powder with cumin and garlic salt. Lightly brush chops with oil, then rub chili mixture over both sides of pork and place on a plate.
For salsa, peel peaches, only if you wish. Finely chop and place in a medium-size bowl. Seed red pepper and jalapeño. Finely chop and add. Thinly slice onions and add. Squeeze juice from lime and stir in with sugar, garlic and salt.
Place chops on grill. Barbecue, covered, until meat feels firm, 5 to 6 minutes per side for 1-inch- (2.5-cm-) thick chops. Place on plates and top with salsa. Excellent with a cold rice or creamy potato salad.
Nutrition (per serving)
Calories 204, Protein 21.3g, Carbohydrates 11.6g, Fat 8g, Fibre 1.5g, Sodium 344mg.
A few bottled spices and juicy peaches can turn plain-Jane pork chops into a weekday feast with minimal fuss.
Indoor Sizzle
Coat chops as above. Cook in a well-oiled frying pan over medium-high heat until pale golden, about 3 minutes per side. Push chops to side of pan. Add 1/4 cup (50 mL) white wine or water. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low, cover and simmer, turning chops at least once, until meat feels firm, 6 to 10 more minutes. Meanwhile, prepare salsa. Place chops on plates. Pour pan juices over chops and spoon on salsa.
