Glazed Pork Chops with Peach Salsa
Spice up your dinner routine with these glazed pork chops with peach salsa! They have a slightly spicy, flavorful glaze and are paired with a bright and refreshing peach salsa. The perfect dinner for a summer evening!
Servings:4 servings
Ingredients
- 4-6 boneless pork chops
Honey Chipotle Glaze
- 2 whole chipotle peppers packed in adobo sauce
- ½ cup honey
- 1 tablespoon minced garlic
- 4 tablespoons hoisin sauce
- ½ teaspoon smoked paprika
- 2 tablespoons lime juice
- ½ teaspoon salt
Peach Salsa
- 4 yellow peaches, peeled and diced
- ½ red onion
- 1 jalapeno, seeded and finely diced (optional)
- 1 red bell pepper
- 1 bunch of cilantro
- 1 tablespoon lime juice
- salt to taste
Instructions
- In a food processor or high powered blender combine the chipotle glaze ingredients and pulse until smooth.
- In a resealable bag combine the pork chops and half of the chipotle glaze. Press out excess air, seal, and marinate for 20-30 minutes.
- Add remaining chipotle glaze to a sauce pan, bring to a boil, then reduce to a simmer for 8-10 minutes until sauce starts to thicken. Remove from heat and let cool until ready to use.
- While pork chops are marinating, prepare the peach salsa. Combine all ingredients in a bowl and stir. Add salt to taste.
- Use tongs to transfer pork chops to a preheated grill. Grill for 6-8 minutes, flip, brush with glaze, and grill 5-6 minutes more.
- Brush with glaze again if desired, top with a generous scoop of peach salsa, and serve.
Notes
- For this boneless pork chops recipe, boneless loin chops are the best, most tender cut. You can get these at your local grocery store but if you don't find them, ask the butcher and they should know!
- This recipe is best in summer so that you can use the best in season peaches. If you want to make this recipe but peaches are hard to find, try using a mango!
- If you are used to having dry, tough pork chops, you are probably over cooking them. Pork is difficult because you actually want it to be slightly less cooked than you would cook chicken. You might see a little pink in the middle and that is okay as long as the internal temperature is at 140 F.
- Don't forget to allow your meat to rest for about 5 minutes before cutting into it. I cover mine with some aluminum foil to keep it warm. If you cut into it too early, you will lose some of that precious juice!
Nutrition
Calories: 455 kcal, Carbohydrates: 62 g, Protein: 32 g, Fat: 10 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 90 mg, Sodium: 638 mg, Potassium: 842 mg, Fiber: 4 g, Sugar: 54 g, Vitamin A: 1594 IU, Vitamin C: 54 mg, Calcium: 35 mg, Iron: 2 mg