Grilled Pork Chops with Nectarine Chili Salsa
As we all know, warm weather is grilling weather in the northwest. No reason to heat the kitchen; this can be made on the grill in less than an hour. A juicy boneless one-inch thick pork chop is paired with a fruit-forward nectarine chili salsa adapted from Jeremiah Tower’s recipe for mango chili salsa.
Onward:
If possible, choose a heritage breed orchard grown pork chop for maximum health and flavor benefits. Use avocado oil in the marinade, which will be put on a hot grill, whereas extra virgin olive oil is better suited for the salsa. Quickly blanched the mint to tame the raw mint flavor and color slightly. Select a serrano chili for more heat or jalapeño for less. Optionally drizzle honey or liquid monk fruit (sugar-free alternative) for a sweet highlight.
4 servings
INGREDIENTS:
Pork Marinade:
2 tablespoons avocado oil
2 tablespoons apple cider vinegar
1 tablespoon sweet paprika
1 teaspoon Greek or dry oregano
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon fresh ground black pepper
4 one-inch boneless pork chops
Nectarine Salsa
½ cup packed fresh mint leaves
2 each nectarine, pitted, diced
1 serrano or jalapeño pepper, seeded, minced (your heat preference)
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
½ teaspoon kosher salt
Optional: honey or liquid monk fruit
DIRECTIONS:
Pork chop marinade: Combine the avocado oil, vinegar, paprika, oregano, onion powder, salt, and pepper in a mixing bowl. Coat all sides of the pork chops with this marinade. Reserve at room temperature and heat the grill.
Meanwhile, for the salsa: Bring a small pan of water to a boil. Add the mint and blanch until it just begins to turn light green, about thirty seconds. Drain under cold running water. Squeeze dry and finely chop.
Combine the chopped mint, nectarine, pepper, lime juice, olive oil, and salt.
Grill the pork chops: When the grill reaches medium-high grill the pork chops for about seven minutes per side until they have an internal temperature of 145°F. Remove from heat and let them rest for five minutes.
Finish: Top the pork chops with a portion of the salsa. Drizzle with honey or liquid monk fruit for an optional hint of sweetness and enjoy!
Grilled Pork Chops with Nectarine Chili Salsa
Ingredients:
- 2 tablespoons avocado oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon sweet paprika
- 1 teaspoon Greek or dry oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 4 one-inch boneless pork chops
- ½ cup packed fresh mint leaves
- 2 each nectarine, pitted, diced
- 1 serrano or jalapeño pepper, seeded, minced (your heat preference)
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- Optional: honey or liquid monk fruit
Instructions:
- Pork chop marinade: Combine the avocado oil, vinegar, paprika, oregano, onion powder, salt, and pepper in a mixing bowl. Coat all sides of the pork chops with this marinade. Reserve at room temperature and heat the grill.
- Meanwhile, for the salsa: Bring a small pan of water to a boil. Add the mint and blanch until it just begins to turn light green, about thirty seconds. Drain under cold running water. Squeeze dry and finely chop.
- Combine the chopped mint, nectarine, pepper, lime juice, olive oil, and salt.
- Grill the pork chops: When the grill reaches medium-high grill the pork chops for about seven minutes per side until they have an internal temperature of 145°F. Remove from heat and let them rest for five minutes.
- Finish: Top the pork chops with a portion of the salsa. Drizzle with honey or liquid monk fruit for an optional hint of sweetness and enjoy!
Calories
297.29Fat (grams)
21.75Sat. Fat (grams)
4.51Carbs (grams)
11.09Fiber (grams)
2.52Net carbs
8.57Sugar (grams)
6.61Protein (grams)
16.09Sodium (milligrams)
838.10Cholesterol (grams)
44.39