Grilled Pork Chops with Sweet Nectarine and Heirloom Tomato Salsa

Today I decided to make pork chops.  I have a long history with these considering we ate them at least once per week when I was a kid.  They were always dry as hell and served with applesauce (Sorry, Mom!) but I honestly think this wasn’t an error - I truly believe my dad preferred them this way and my mother was simply obliging.  “You want pork chop jerky? Coming right up!”

Now, since my dad has been diagnosed with celiac and is gluten free, I wanted to put a new spin on an old classic since he hasn’t had the bread-crumb -coated-tougher-than-a-Hell’s-Angel chop in quite a few years.  Pork chops can get a bad rap, but man, when they are done right (and super high quality to begin with like ours from Sweet Stem Farm), there is almost nothing better.  So throw these bad boys on the grill while you toss together this salsa to top ‘em off.  It’s easy and, judging by the reaction at my childhood home, sure to be a crowd pleaser.  Enjoy!

 

For the Pork Chops
6 center cut boneless pork chops
spice rub (equal parts chili powder, raw sugar, cumin, good salt...I also threw in a little paprika, coriander, cayenne and garlic powder)

Rub the chops with the spice mixture.  Let sit in fridge for 6-24 hours.  When ready, grill until desired temperature.  

Meanwhile, for the Nectarine Salsa:
3 nectarines
2 medium size heirloom tomatoes
juice of ½ a lime
½ chopped fresh cilantro
1 jalapeno pepper, chopped (I used a couple banana chili peppers from the garden)
½ teaspoon sugar
a pinch or two of salt
pepper, to taste

Whisk together lime juice and sugar.  Toss all ingredients together and serve over top freshly grilled pork chops.