Summertime means fresh peaches and tomatoes, and easy summertime meals. These Grilled Pork Chops with Peach Salsa are ready in less than 30 minutes! 270 calories and 5 Weight Watchers SmartPoints
Remember when I said that this was the summer of grilled pork chops at our house? Well, that was back on June 1st when I posted Grilled Pork Chops with Greek Salad Salsa, and do you want to know how many times I’ve made grilled pork chops since then? Exactly two times. Three pork chops meals in one summer does not exactly constitute a “summer of pork chops”. Then again, it’s only the beginning of August, so I still have some time to redeem myself. The porky challenge is on.
Between my need to step up to the dinner plate and an urge to do something with the piles of peaches that are rolling through Utah’s markets right now, I figured it was best to try to kill two birds with one stone. Or four pork chops with one peach pit. Or something like that.
And then I considered that August is also the month of zucchini and tomatoes. Peach-zucchini salsa seemed out of the question. I love zucchini in many forms, but mixing it with peaches made my brain squeal to a halt. But tomatoes are something I could work with – and, after all, they are the queen ingredient of most salsas. The top salsa dog.
Peach-tomato salsa it was.
Compared to the salsa, the pork chop received considerably less consideration. A simple seasoning with salt, pepper and cumin, then on to a quick ride across the grill, to the tune of 2 to 3 minutes per side. I used the thin-cut pork chops because 1) none of us, except my husband, can eat one of those behemoth thick-cut chops I see at the butcher counter and 2) they cook in 6 minutes. Six minutes. That’s seems reason enough to vote for thin-cut!
Other recipes with peaches:
Cookin’ Canuck’s Baked Whole Wheat Peach Pancake
Cookin’ Canuck’s Tart Cherry & Peach Sparkler
The Casual Craftlete’s Healthier Peach Crisp
Teaspoon of Spice’s Roasted Peach Salad with Fresh Peach Vinaigrette
LittleSugarSnaps’ Peach Melba & Raspberry Granola Breakfast Bowls
Grilled Pork Chops with Peach Salsa Recipe
- Preheat the grill to medium. Lightly coat the grill with oil.
- In a small bowl, mixture together the cumin, salt and pepper. Rub the mixture over both sides of the pork chops.
- Place the pork chops on the grill. Cook for 3 minutes on the first side, flip and cook until the pork chops are just cooked through, 2 to 3 minutes.
- Serve with the salsa.
- In a medium bowl, stir together the peaches, tomatoes, jalapeno, lime juice, agave nectar, cilantro and salt.
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