Pork Chops with Peach Salsa
Recipe type: Entree
Cuisine: Tex Mex
Serves: 4 servings
Learn the secret to tender, delicious pork chops in this fresh recipe that the whole family will love.
Peach-Brined Pork Chops
  • reserved syrup from a jar of peaches
  • ⅛ C olive oil
  • 2 tsp salt
  • ¼ tsp ground chipotle chili pepper or regular chili powder for less heat
  • 4 boneless pork chops (about 1 pound)
Peach Salsa
  • 1 20 oz jar of canned peaches in light syrup (drained) and chopped
  • ½ red bell pepper, small dice
  • 1 seeded jalapeño, small dice (optional)
  • ⅛ C red onion, small dice
  • ¼ C cilantro, chopped small
  • zest of 1 lime
  • juice of ½ lime
  • 1-2 tsp honey (optional)
  • ¼ tsp salt
  • 1½ C plain dry couscous
  • 2 C water
  • 1 Tbsp olive oil
  • ⅛ tsp salt
  1. Strain and reserve the syrup from one 20 oz jar of canned peaches. Whisk the syrup together with olive oil, salt, and chipotle chili pepper. Brine the pork chops in the salty peach mixture for 1-2 hours.
  2. Chop the peaches and the vegetables for the salsa. Fold together with lime zest, lime juice, honey, and salt. Store covered in the refrigerator until you are ready to serve.
  3. Prepare your grill for cooking on direct high heat. Grill the pork chops over direct high heat for 6-8 minutes, turning once, until they reach an internal temperature of 160º-170º.
  4. Make the couscous while the pork chops are grilling. Bring the water, olive oil, and salt to a boil. Stir in the dry couscous, remove from the heat, cover, and let sit for 5 minutes. Fluff with a fork before serving.
  5. When the pork is done cooking, place on a bed of couscous and serve topped with fresh peach salsa.
Recipe by Simple as That at https://simpleasthatblog.com/pork-chops-with-peach-salsa/