Grilled Pork Chops with Peach Pecan Salsa

Submitted by:

American Pecan Council | Katie Morford, Mom’s Kitchen Handbook

A pecan and peach salsa adds fresh flavors to grilled pork chops for an easy and nutritious summer dinner.

Ingredients

  • 4 1-inch thick boneless pork loin chops
  • 3/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • 2 medium peaches, diced
  • 2/3 cup raw pecan pieces
  • 2 tablespoons red onion, diced
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced jalapeno pepper
  • 2 teaspoons lime juice

Instructions

  1. Season the pork chops with the 3/4 teaspoon salt and black pepper.
  2. Heat the grill or grill pan to medium-high heat.
  3. Add pork chops to the grill and cook until nicely browned, about 5 minutes.
  4. Flip the chops and continue to cook until the center registers 135 degrees F, another 5 or 6 minutes.
  5. Transfer to a plate and let rest for at least 5 minutes (the interior temperature will continue to rise and should reach 145 – 160 degrees F. before eating).
  6. While the pork chops are grilling, prepare the salsa: Gently stir together the peaches, pecans, onion, basil, jalapeno, lime juice, and remaining 1/8 teaspoon salt.
  7. Add a generous amount of salsa on top of each chop, with remaining salsa on the side.

Nutrition facts

Calories

380

Fat

18g

Sat Fat

3.5g

Sodium

510mg

Carbs

10g

Fiber

3g

Protein

44g

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