Grilled Pork Chops with Sweet Nectarine and Heirloom Tomato Salsa
Howdy from Erie, PA where I am remote blogging from my parents’ house. I brought the kids up to visit the free babysitters, oops! I mean, their wonderful grandparents (in all seriousness they are great babysitters and grandparents). And since traveling light goes against the fiber of my very being (I hit the road with a makeup bag heavier than most farm animals) I also came bearing a whole bunch of Washington’s Green Grocer food that I’m excited to cook up in my mother’s kitchen.
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!
Grilled Pork Chops with Nectarine & Heirloom Tomato Salsa
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:
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.
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