Wednesday, October 8, 2008

Grilled Pork Chops with Tomato Peach Relish

This is a wonderful pork chop recipe that's great for tailgating, or fall outdoor grilling! It may seem that the peach & tomato might not go well together, but believe me they do!
Pork Chop Recipe From Lobster Gram


  • 2 large garlic cloves
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons plus 1 teaspoon fresh lime juice, divided
  • 4 (3/4- to 1-inch-thick) bone-in pork chops (2 1/4 pound)
  • 1 large peach or nectarine
  • 1 teaspoon sugar
  • 1 pint grape or cherry tomatoes (10 ounces), quartered
  • 2 scallions, finely chopped
  • 1 tablespoon finely chopped fresh jalapeno Chile
  • 1/4 cup chopped basil
  • 2 tablespoons chopped mint
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon chili powder
  • Accompaniment: lime wedges
Recipe Directions:
Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice. Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour. Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes. Stir in tomatoes, scallions, Chile, herbs, and vinegar. Let stand while grilling pork. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total). Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes. Serve chops with relish.
Source:Grilled Pork Chops with Tomato Peach Relish

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