Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
- * * * * For the Salsa * * * *
- 3 ripe peaches, halved and pits removed
- 2 tablespoons chipotle puree (or minced)
- 1/2 sweet onion (such as Vidalia), diced very fine
- juice of half a lime
- 1 tablespoon dark brown sugar
- sea salt
- * * * * For the Pork Chops * * * *
- 2 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 4 center cut pork chops, the thicker the better
Preparation:
Serves 4.
Rub the Pork Chops:
In a small bowl, combine the cumin, chili powder, paprika, garlic powder, onion powder, cayenne, black pepper and sea salt. Take some of the mixture (about a tablespoon) and rub it into each side of each pork chop. Place chops on a plate and cover. Refrigerate and let stand for 1/2 to 1 hour.
Make the Salsa:
Heat a grill to medium. Place the peach halves onto the lightly oiled grill, cut side down. Grill 3 to 4 minutes then turn the halves over and continue to cook for another 3 to 4 minutes. Remove, let cool slightly, then dice the peaches while still warm. Transfer to a medium bowl.
Sprinkle the brown sugar over the peaches and toss. Add the chipotle, onions, and lime juice. Combine well with a wooden spoon or spatula. Season with sea salt. Cover and refrigerate until ready to use.
Finish:
Place the pork chops on the hot grill and cook 5 to 8 minutes on each side, depending on the thickness of your chops. Remove and let stand for 5 minutes. Place a chop on each serving plate and top with a good amount of the grilled peach and chipotle salsa.
