Delicious Sweet And Spicy Peach Salsa Pork Chops Recipes

GRILLED PORK CHOPS WITH PEACH SALSA

Steps:

• Salsa:
• In a bowl toss all of the salsa ingredients together and set aside.
• Pork chops:
• Heat an outdoor grill or grill pan over medium-high heat.
• Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
• Serve the chops with the peach salsa.

CARIBBEAN-SPICED PORK TENDERLOIN WITH PEACH SALSA

Steps:

• In a small bowl, combine the first nine ingredients; set aside. In another small bowl, combine the oil, brown sugar, jerk seasoning, thyme, rosemary and seasoned salt. Rub over pork., Grill, covered, over medium heat for 9-11 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before slicing. Serve with salsa.

DELICIOUS SWEET AND SPICY PEACH SALSA PORK CHOPS

Steps:

• preheat oven to 350.
• heat lightly oiled skillet.
• brown chops on both sides.
• transfer chops to a baking dish.
• add more oil to the skillet.
• cook garlic and onions until tender.
• add salsa, tomatoes, salt, pepper, cumin, oregano, jam, and fresh peach pieces and heat through.
• pour salsa mixture over chops and cover baking dish with aluminum foil.
• bake in oven for about 50 minutes or until chops are tender.

CUMIN-CRUSTED MONSTER PORK CHOP WITH PEACH CHIPOTLE SALSA

Steps:

• Make salsa
• In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
• Prepare grill
• If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
• If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
• While grill is heating, coat chops
• Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
• To cook chops using charcoal grill
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
• To cook chops using gas grill
• When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

SALSA PORK CHOPS

Steps:

• Season chops w/salt and pepper.
• Brown chops on one side in non-stick skillet.
• Turn chops and add salsa to skillet.
• Bring to a boil, lower heat, cover and simmer for 8 minute.

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO

Steps:

• Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
• Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
• Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
• Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
• Spoon peach pico de gallo over pork chops just before serving.

SPICY PEACH-GLAZED PORK CHOPS

Steps:

• In a small bowl, mix together the peach preserves, Worcestershire sauce, and chile paste.
• Rinse pork chops, and pat dry.
• Sprinkle the chops with ginger, cinnamon, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Sear the chops for about 2 minutes on each side. Remove from the pan, and set aside.
• Pour white wine into the pan, and stir to scrape the bottom of the pan.
• Stir in the peach preserves mixture.
• Return the chops to the pan, and flip to coat with the sauce.
• Reduce heat to medium low, and cook the pork chops for about 8 minutes on each side, or until done.

SWEET CHERRY SALSA PORK CHOPS

Steps:

• Season pork chops with salt and pepper.
• In skillet coated with cooking spray, cook chops for 3 minutes on each side, or until temperature reaches 160 degrees F. Transfer to plate, cover with foil.
• In bowl combine cherries, corn, scallion, lime zest and juice. Season with salt and pepper, stir.
• Top pork with cherry salsa.

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !

Steps:

• Heat your oven to 375°F.
• Heat your frying pan to medium.
• Add the oil to the pan.
• Add the pork chops. Season with salt, pepper and garlic powder.
• Lightly brown for about 2 minutes per side.
• In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
• Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
• Smother the chops with the salsa mixture and chopped onions.
• Put into the oven for approximately 40 minutes.
• Turn the chops 1/2 way and baste with the sauce.
• Serve with the extra sauce over the chops!