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!



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


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.


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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