Pork Chops with Tangy Peach Salsa

Southwest spice meets southern sweetness in this simple grilled pork chop recipe. This would be perfect on a warm spring afternoon when grilling season rolls around. Complete this meal with a side of polenta, a simple salad and crisp white wine.


4 boneless pork chops

2 Tbl Mojave Garlic Pepper

3 Tbl Red Stick Spice Company Rosemary Extra Virgin Olive OIl

1-1/4 cups prepared salsa

1/3 cup Red Stick Spice Company Peach Balsamic Vinegar


Heat a grill to 400 degrees--if possible, have one hot side of the grill (400 degrees) and one side cooler (325 degrees). Rub the pork chops with the Mojave Garlic Pepper Blend. Brush each chop with olive oil. Mix salsa and vinegar in a small bowl. Grill the chops over high heat to achieve distinct grill marks and sear in the juices. Turn the chops and grill on the other side to again make dinstinct grill marks. Move the chops to the cooler side and cook until the chops are cooked through. Move to a plate, keep warm and allow to rest. On the grill or on the stove, heat the salsa-vinegar mixture in a pan. Simmer for just a few minutes to thicken slighly and reduce the sugars. Spoon the mixture on the chops and serve.


Search our shop