This is one of those “sous chef accidental” recipes. Originally, I’d planned on making a grilled pork chop with grilled peaches recipe, but due to a little overcooking by my grill master, the peaches didn’t stay as firm as planned. Since there would be no plating peach slices with nice grill marks on this adventure and since I had already caramelized some Vidalia onions, I decided to make a salsa to accompany our juicy chops. So, here you have it — Grilled Pork Chops with Caramelized Peach-Onion Salsa! Although it may have been accidental, it was really very good!
I let our chops soak in a simple marinade — balsamic vinegar, fresh lime juice, and fresh thyme seasoned with a little salt and pepper — for at least a couple of hours before grilling. And the salsa? Well, that was simply a mixture of grilled peaches, the caramelized onions, and turbinado sugar. Accidentally perfect!
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Ingredients
- 4 center cut pork loin chops, 1/2 inch thick
- 1/4 cup balsamic vinegar
- 2 tablespoons fresh lime juice
- 3 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 peaches, halved with pits removed
- 1 large vidalia onion, thinly sliced
- 1-1/2 tablespoons turbinado sugar (sugar in the raw)
Instructions
- Combine marinade ingredients and pour into a gallon-size zip lock bag with the pork chops. Seal tightly and shake to coat all the chops. Refrigerate for 2 to 12 hours to marinate.
- Heat grill to medium high and lightly coat grates with oil.
- Slice peaches in half and remove pits. Drizzle cut sides with 1-2 tablespoons balsamic vinegar. Grill cut side down for 2-3 minutes. Turn and grill another 2-3 minutes, or until soft. Remove from heat. When cool enough to handle, remove peels and chop.
- Slowly sauté onions in a small amount of olive oil over low heat until golden brown; about 10 minutes. Give a coarse chop and add to peaches. Sprinkle with turbinado sugar and stir just until combined.
- Heat grill to medium high heat. Coat cooking grates with oil. With the grill lid closed, cook chops on first side about 5 minutes or until they lift easily from grate. Turn the chops and continue cooking another 5 minutes, or until the juices run clear.
- Remove from heat and let rest for about 3-4 minutes, then top with peach-onion salsa and serve.
Notes
Recipe adapted from Cooking Light , June 2005.
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