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- 1
Marinate the chops
Poke the pork chops all over on both sides with a fork so the marinade actually gets in there. Drop them in a gallon zip-top bag with the balsamic vinegar, lime juice, chopped fresh thyme, salt, and pepper. Seal it, shake it around to coat everything, and stick it in the fridge for at least 2 hours - up to 12 if you are planning ahead.
- 2
Get the grill going
Brush the grates with oil and heat the grill to 400F. If you are on charcoal, that is a solid medium-high bed of coals. Grab a drink while it comes up to temp.
- 3
Prep the salsa stuff
Halve the peaches and pop the pits out - leave the skins on for now. Cut each peach into 8 wedges. Slice the onion into thick rounds so they do not fall apart, and halve the jalapeno and scrape out the seeds. Brush the onion and jalapeno with olive oil.
- 4
Char the fruit and veg
Lay the peaches, onion slices, and jalapeno on a grill pan set right on the grates (the pan keeps the peaches from dropping through). Cook 2 to 3 minutes per side until they are soft and picking up some char. Pull them off and let them cool.
- 5
Build the salsa
Once everything is cool enough to handle, slip the skins off the peaches. Chop the peaches, onion, and jalapeno and toss them in a bowl with the juice of one lime. Season with salt and pepper to taste. Done - set it aside.
- 6
Grill the chops
Pull the chops out of the marinade and lay them over direct heat. Close the lid and cook 5 to 6 minutes, until they release easily from the grate. Flip and go another 5 to 6 minutes, until the juices run clear and a thermometer reads 140F in the thickest part.
- 7
Rest and top
Take the chops off, tent them loosely with foil, and let them rest 5 minutes - they will coast up to 145F. Pile the charred peach salsa on top and serve.
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Grilled Pork Chops with Charred Peach Salsa
Created by: BackyardGrillCo
Ingredients
- 4 bone-in pork chops
- 1/4 cup balsamic vinegar
- 2 tbsp lime juice
- 3 tsp fresh thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 peaches
- 1 sweet onion
- 1 jalapeno pepper
- 1 tbsp olive oil
- 1 lime
Instructions
- Marinate the chopsPoke the pork chops all over on both sides with a fork so the marinade actually gets in there. Drop them in a gallon zip-top bag with the balsamic vinegar, lime juice, chopped fresh thyme, salt, and pepper. Seal it, shake it around to coat everything, and stick it in the fridge for at least 2 hours - up to 12 if you are planning ahead.
- Get the grill goingBrush the grates with oil and heat the grill to 400F. If you are on charcoal, that is a solid medium-high bed of coals. Grab a drink while it comes up to temp.
- Prep the salsa stuffHalve the peaches and pop the pits out - leave the skins on for now. Cut each peach into 8 wedges. Slice the onion into thick rounds so they do not fall apart, and halve the jalapeno and scrape out the seeds. Brush the onion and jalapeno with olive oil.
- Char the fruit and vegLay the peaches, onion slices, and jalapeno on a grill pan set right on the grates (the pan keeps the peaches from dropping through). Cook 2 to 3 minutes per side until they are soft and picking up some char. Pull them off and let them cool.
- Build the salsaOnce everything is cool enough to handle, slip the skins off the peaches. Chop the peaches, onion, and jalapeno and toss them in a bowl with the juice of one lime. Season with salt and pepper to taste. Done - set it aside.
- Grill the chopsPull the chops out of the marinade and lay them over direct heat. Close the lid and cook 5 to 6 minutes, until they release easily from the grate. Flip and go another 5 to 6 minutes, until the juices run clear and a thermometer reads 140F in the thickest part.
- Rest and topTake the chops off, tent them loosely with foil, and let them rest 5 minutes - they will coast up to 145F. Pile the charred peach salsa on top and serve.