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Latin-Style Grilled Pork Chops with Peach-Chipotle Salsa
In this recipe, pork chops with a simple Latin-style spice combination are accompanied by a fresh salsa fueled by chipotle.
Serves: Serves 4
Ingredients:
- 4 bone-in pork loin chops, about 12oz (350g) each, and 1in (2.5cm) thick
- 2 tablespoons olive oil
The rub
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon chile powder
- Kosher salt and freshly cracked black pepper to taste
The salsa
- 3 ripe but firm peaches, pitted and diced small
- 1/4 cup red onion, diced small
- 1 tablespoon chipotle peppers in adobo sauce, mashed
- Juice of 3 limes (about 1/3 cup)
- 1/3 cup roughly chopped fresh cilantro
- Kosher salt and freshly cracked black pepper to taste
Directions:
- Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
- While the fire is heating up, combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops lightly with oil, then coat them generously with the spice rub. Set the chops aside while you make the salsa.
- Make the salsa: Combine the peaches, onion, chipotle, lime juice, cilantro, and salt and pepper in a medium bowl and mix well. Set aside.
- Put the chops on the grill over the coals and cook, turning once, until done to your liking (10-12 minutes per side for medium). To check for doneness, poke the meat with your finger to test its firmness (see The "hand method"); if you're unsure, cut into the thickest part of one of the chops and peek at the center to be sure it is just slightly less done than you like it.
- Serve the chops hot, and pass the salsa on the side.
Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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