Southern chops with fresh peach salsa

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5 min


4 servings

* PLUS Grilling Time: 10 minutes
Southern chops with fresh peach salsa

Andreas Trauttmansdorff


  • 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


  • 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
  • 21.3 g,
  • Carbohydrates
  • 11.6 g,
  • Fat
  • 8 g,
  • Fibre
  • 1.5 g,
  • Sodium
  • 344 mg.

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.