Grilled Pork Chops With Tomato Peach Relish Recipes

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GRILLED PORK CHOPS WITH TOMATO PEACH RELISH



Grilled Pork Chops with Tomato Peach Relish image

Provided by Paul Grimes

Categories     Onion     Pork     Tomato     Marinate     Backyard BBQ     Peach     Basil     Summer     Grill/Barbecue     Jalapeño     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

2 large garlic cloves
1 tablespoon extra-virgin olive oil
3 tablespoons plus 1 teaspoon fresh lime juice, divided
4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound)
1 large peach or nectarine
1 teaspoon sugar
1 pint grape or cherry tomatoes (10 ounces), quartered
2 scallions, finely chopped
1 tablespoon finely chopped fresh jalapeño chile
1/4 cup chopped basil
2 tablespoons chopped mint
2 tablespoons red-wine vinegar
1 tablespoon chili powder
Accompaniment: lime wedges

Steps:

  • Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
  • Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
  • Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
  • Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
  • Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
  • Serve chops with relish.

GRILLED PORK CHOPS WITH PEACH SALSA



Grilled Pork Chops with Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
Pinch kosher salt and freshly ground black pepper
5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Salsa:
  • In a bowl toss all of the salsa ingredients together and set aside.
  • Pork chops:
  • Heat an outdoor grill or grill pan over medium-high heat.
  • Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
  • Serve the chops with the peach salsa.

GRILLED PORK CHOPS WITH PEACH-TOMATO BARBECUE SAUCE



Grilled Pork Chops with Peach-Tomato Barbecue Sauce image

Peaches and grated ginger give store-bought tomato sauce a sweet, tangy flavor that pairs perfectly with grilled pork chops.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, finely chopped
1 clove garlic, minced
1 one-inch piece ginger, peeled and grated
1 1/2 cups canned tomato sauce
1/2 cup peach jam, preferably homemade
2 ripe peaches, peeled and cut into 3/4-inch chunks
1 tablespoons to 2 tablespoons sherry vinegar
Salt and freshly ground pepper
4 pork chops, 6 to 8 ounces each, trimmed of excess fat

Steps:

  • Heat olive oil in a medium saucepan over medium heat. Add the chopped onion, and cook until translucent, about 2 minutes. Add the minced garlic and the ginger; cook about 2 minutes more.
  • Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool.
  • Pour half the barbecue sauce into a shallow baking dish; add the pork chops, turning to coat both sides. Reserve remaining sauce.
  • Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.

GRILLED RIB PORK CHOPS WITH SWEET AND TANGY PEACH RELISH



Grilled Rib Pork Chops with Sweet and Tangy Peach Relish image

A relish of pickled peaches and red onions makes an irresistible summery counterpart to juicy grilled pork chops.

Provided by Elizabeth Green

Categories     Pork     Fourth of July     Father's Day     Backyard BBQ     Dinner     Meat     Pork Chop     Grill     Grill/Barbecue     Gourmet     Peach     Onion     Summer

Yield 6 servings

Number Of Ingredients 11

Brine:
8 cups water
1 cup coarse kosher salt
1 cup sugar
Pork chops:
6 (1-inch-thick) bone-in rib pork chops
Freshly ground black pepper
Vegetable oil for grill rack
1/3 cup liquid from Sweet and Tangy Peach Relish
Accompaniment:
Sweet and Tangy Peach Relish

Steps:

  • In a wide 6- to 8-quart pot whisk together 8 cups water, salt, and sugar until salt and sugar are dissolved.
  • Add pork chops to brine and let stand at room temperature for 1 hour.
  • Prepare grill for direct-heat grilling over medium-hot charcoal (medium-high heat for gas; see Grilling Procedure below).
  • Remove pork chops from brine, discarding brine, and pat chops dry with several layers of paper towels. Season chops with pepper.
  • Oil grill rack, then grill chops, covered only if using a gas grill, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
  • Move chops to area with no coals underneath (if using gas, turn off a burner and move chops to area over shut-off burner) then cover with lid, and grill, turning and brushing with liquid, until thermometer inserted horizontally into center of chop as close to bone without touching it registers 145°F for slightly pink meat, about 2 to 3 minutes longer.
  • Transfer chops to a platter and let stand for 5 minutes before serving.
  • Serve chops with peach relish.

GRILLED PORK CHOPS WITH PEACH AND RED-ONION RELISH



Grilled Pork Chops with Peach and Red-Onion Relish image

Categories     Sauce     Onion     Pork     Side     Low Fat     Peach     Fall

Yield serves 4

Number Of Ingredients 4

Vegetable oil, for grill
4 bone-in pork chops (10 to 12 ounces each)
Coarse salt and ground pepper
Peach and Red-Onion Relish, for serving (recipe follows)

Steps:

  • Heat grill to medium-high; clean and lightly oil hot grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Serve with peach relish.
  • Nutrition Information
  • (Per Serving)
  • Calories: 322
  • Fat: 11.5g (4.2g Saturated Fat)
  • Protein: 42.9g
  • Carbohydrates: 9.8g
  • Fiber: 0.9g

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