There is nothing better than the first barbeque of the season – Victoria Day, 28 degrees….what more could you ask for? Well, a white wine spritzer was a nice touch as well!
Unfortunately, the burger and hot dog meal that is usually so tasty on the bbq loses its appeal when you can’t have the bun. And I haven’t perfected a homemade burger/hot dog bun as of yet, so it’s just not the same. So instead of burgers and dogs, we had barbecued pork chops topped with nectarine salsa, a quinoa salad and corn. It was absolutely delicious!
1 nectarine, chopped
1 small tomato, chopped
Handful of chopped cilantro
1 tbsp lime juice
1/4 tsp red pepper flakes
1 tbsp chopped red onion
1 tsp ground cumin
1 tsp chili powder
Salt & pepper to taste
1. Make salsa – place nectarine, tomato, onion, cilantro, lime juice and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover and refrigerate 30 minutes.
2. Stir cumin and chili powder together in a small bowl. Brush pork chops with olive oil and sprinkle with salt and pepper. Rub cumin/chili powder mixture into the pork chops.
3. Cook pork chops on grill. Serve salsa on top.