Beef/Pork · Dinners · Recipes

Pork Chops with Nectarine Salsa

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!

Ingredients:

Salsa:

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

Pork Chops:

1 tsp ground cumin

1 tsp chili powder

Salt & pepper to taste

Olive oil

Directions:

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.

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One thought on “Pork Chops with Nectarine Salsa

  1. I’m going to argue with you – what you had for dinner looks so much better than a burger or a hot dog. Wish we could have been there.

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