Of all the fruit varieties, peaches might just be my favorite. I usually buy too many, and of course they ripen all at once. So when I had several perfectly ripe peaches on the counter begging to be eaten, I created this recipe for Grilled Pork Chops with Fresh Peach Salsa.
The fresh peach salsa is very similar to a pico de gallo, with a handful of important swaps. Instead of tomatoes, I used peaches. The onion and the jalapeño, traditional to pico de gallo, get to stay. I swap out cilantro in favor of basil, and opt for lemon juice instead of lime (though lime juice would be fine, too). Finally, I added a few tablespoons of chopped pistachios for some crunch.
The salsa is delicious on chips, but I had a hankering for a sweet and savory dinner. So I turned to some thin-cut pork chops. After they’re seasoned with salt & pepper and grilled, they’re the perfect base for the fresh peach salsa.
If you’re not into pork chops, you could serve the salsa on top of grilled chicken, salmon, tilapia, mahi mahi, or really any white fish. It would also be good with pork tenderloin. And while I’m at it, it would also be really good on top of grilled brie, which I made with cherry salsa a few weeks ago. I guess I’m on a fruit salsa kick? They’re so easy to make and with all this ripe summer fruit sitting around, salsa is a fun way to enjoy fruit.
A few notes on preparation:
1) Peeling the peaches
You could score the peaches with a knife, plop them in boiling water for 30 seconds, and then cool them in an ice bath. If you did that, the skin will slide right off. OR you can just take a sharp knife and cut off the peel. That’s what I did. It’s much easier and dirties fewer dishes. 🙂
I took both the seeds and membranes out of the jalapeño, since the heat resides in both of those. If you wanted it a little spicy, you could leave a few seeds in. If you like lots of spice, by all means keep all of the jalapeño parts in the salsa.
Use nectarines instead of peaches. Use lime juice instead of lemon. Skip the pistachios, or use finely chopped pecans instead. Swap in parsley or cilantro for the basil. Use a red onion instead of a yellow onion. The recipe written below happens to be my favorite, but there is a lot of freedom in making this your own.
Grilled Pork Chops with Fresh Peach Salsa
- 4 4–6 oz thin-cut bone-in pork chops
- 2 ripe peaches peeled and finely diced
- 1 small yellow onion finely diced
- 1 small jalapeño seeded and finely diced
- 2 tablespoons chopped fresh basil
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped pistachios optional
- Kosher salt and black pepper to taste
- Preheat a grill over medium high heat. Sprinkle the pork chops with kosher salt and black pepper. Grill for 2–3 minutes per side, or until no longer pink.
- Meanwhile, place the diced peaches, diced onion, diced jalapeño, basil, lemon juice, and pistachios in a medium sized bowl. Stir gently to combine. Season with kosher salt.
- Place pork chops on a serving platter. Spoon fresh peach salsa over the top.