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California Cling Peach Salsa with Grilled Pork Chops

Recipe and photos by: Carla from Alyssa and Carla
FOR THE SALSA
  1. one 15 oz can Cling Peach halves in juice (drain halves, but remember to reserve the juice!), chopped into small chunks
  2. 1/4 red onion, chopped fine
  3. one serrano pepper, cleaned of seeds and chopped into small pieces
  4. two tablespoons chopped cilantro
  5. juice of one lime
  6. one tablespoon white vinegar
  7. 1/4 teaspoon salt
  8. 1/8 teaspoon pepper
FOR THE GRILLED PORK CHOPS
  1. 1/2 cup reserved juice (from the can of Cling Peaches)
  2. 1/2 cup packed brown sugar
  3. Four pork chops
  4. salt and pepper
FOR THE SALSA
  1. Combine cling peaches, onion, pepper, cilantro, lime juice, vinegar, salt, and pepper into a bowl. Stir well and set aside.
FOR THE PORK CHOPS
  1. Whisk together cling peach juice and sugar until blended.
  2. Pat the pork chops dry with a paper towl, then liberally apply salt and pepper to their outsides.
  3. Set each chop on a grill over medium heat and cook 3-4 minutes per side to sear. Baste as often as desired with the peach glaze.
  4. Your chops are finished cooking when they reach an internal temperature of 145 degrees F.
  5. Top each chop with salsa.
NOTES
  1. The salsa tastes great when made ahead and is delicious on all sorts of meats. Try it on chicken or fish!

 

 

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