Grilled Pork Chops with Summertime Salsa
Fresh peaches and raspberries combine with orange and cinnamon to create a fruity salsa that perfectly complements grilled pork chops.
2 peaches, or 3 nectarines, peeled and cut into small cubes (2 cups)
1/4 cup orange juice
1 teaspoon balsamic vinegar
1/2 teaspoon ground cinnamon
2 teaspoons fresh mint, chopped (optional)
1 cup raspberries
6 boneless pork chops, 1-inch thick (about 1 3/4 pounds)
1 1/2 teaspoons dried thyme leaves
1 1/2 teaspoons dried rosemary
1 teaspoon McCormicks Grill Mates Montreal Steak Seasoning
- For the Salsa, mix peaches, orange juice, balsamic vinegar, cinnamon and mint, if desired, in medium bowl. Add raspberries; toss gently. Set salsa aside.
- Trim excess fat from pork chops. Mix thyme, rosemary and Steak Seasoning. Rub herb mixture on both sides of pork chops.
- Grill over medium heat 5 to 7 minutes per side or until internal temperature on a thermometer reads 160°F (70°C). Serve pork chops with Salsa.
Makes 6 servings.
Nutritional Information Per Serving (1/6 recipe): Calories: 174 calories; Protein: 22 grams; Fat: 6 grams; Sodium: 127 milligrams; Cholesterol: 55 milligrams; Carbohydrates: 55 grams; Fiber: 3 grams.
Recipe courtesy of McCormick.com.
Recipe provided courtesy of National Pork Board.