Barbecue Grilled Pork Chops with Peach Salsa
Such a simple recipe to make for a backyard barbecue, the easy delicious peach salsa elevates the dry rubbed grilled pork chops. This recipe is a great way to take pork to the next level with with very little effort but tons of flavor!
Why I love these grilled pork chops
Peaches are one of my favorite fruits, but peach season is so short in Michigan if I don’t get to my local farmers market it doesn’t mean I’ve missed out on making this delicious meal, because you can use fresh peaches, canned or frozen they all give you the same outcome for the perfect summer meal. Use your favorite cut of pork chop for this recipe. You can use bone-n pork chops, pork loin chops (which is what I used). Any thick pork chop works as well! This is a pork chop recipe that you will go back to time and time again, because it is so flavorful, easy, and beautiful on a plate!
Gather these ingredients
How to make peach salsa
First clean and chop fresh cilantro, set this aside.
Next add olive oil to a skillet over medium high heat, reduce heat when oil starts to sizzle add in garlic and red onions, saute for 1 minute. You do not want to onions to loose their color.
Add diced peaches to the skillet and toss with onions and garlic add salt and pepper to taste. (about 1/4 tsp each) Saute for 1 more minute, just until peaches are heated through.
Add cilantro and remove from heat toss all salsa ingredients together and set aside.
How to make grilled pork chops
Combine the dry rub ingredients in a small bowl; ancho chili powder, cumin, kosher salt, brown sugar, sweet paprika, ground oregano, garlic powder, cayenne pepper, black pepper.
Completely cover pork chops in dry rub, place on a platter and allow to come to room temperature if they are cold. Dry rub can be placed on meat up to 24 hours ahead.
Pre heat gas grill, or if using a charcoal grill get the coals hot and ready. If you do not have a grill or it’s the dead of winter and you do not want to get your grill out you can also cook in cast iron skillet. Place pork on hot pre heated cooking surface.
Cooking Time : These pork chops were about 1.25 inches thick. I grilled them for 5 minutes on the first side with the grill lid down, then I flipped them and grilled an additional 7 minutes. I placed meat thermometer in the thickest chop and it read 140 degrees, you want internal temp to be around 145, however they will continue to cook after you remove them from the grill so I removed at 140 internal temperature, placed aluminum foil over them and let them rest for 10-15 minutes. They were perfectly juicy and tender.
FAQs
- We do not eat pork, is there an alternate protein? Yes!! This rub is delicious on chicken breasts, or chicken wings, thighs, and legs. Complete all the steps the same as with pork. Internal temp should be 165 for chicken.
- I do not like cilantro. What fresh herbs would you swap in? Basil is my next favorite way to make this salsa. Use 1/2 cup fresh, clean, chopped basil in the peach salsa recipe.
- What if I cannot get any fresh peaches? As I said earlier that is the beauty of this recipe you don’t have to use fresh peaches. Of course in season, ripe peaches are the best, but honestly I usually use canned because it’s consistent, quick and easy to keep on hand so I can make this any night of the week!
- Would you serve this with any bbq sauce? We are a sauce loving family, so I always have bbq sauce on the table. If you can find a peach bbq sauce that would be amazing!
- We don’t like a lot of spice or heat in our food. Is this spicy? It does have a kick to it!! I would leave out the cayenne pepper from the dry rub, this will take the heat down a few notches.
Perfect dinner menu
Such a simple menu, yet it looks so fancy serve Barbecue Grilled Pork Chops with Peach Salsa and side of asparagus, add (as pictured above) Cilantro Chili Bread. Staying with the theme of keeping everything easy and pretty make Layered Ice Cream for dessert! Enjoy! XOX Sheila
Barbecue Grilled Pork Chops with Peach Salsa
Ingredients
- 4 pork chops 1" inch thick bone in or out either works
Dry Rub
- 2 tblsp ancho chili powder
- 1 1/2 tblsp kosher salt
- 2 tblsp brown sugar
- 1 tblsp sweet paprika
- 2 tsp pepper
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
Peach Salsa
- 1/2 tblsp olive oil
- 1/2 cup red onion, sliced
- 1 whole clove garlic, minced
- 1 1/2 cups diced peaches fresh, (15 ounce)canned, or from frozen thawed
- 1/4 cup chopped fresh cilantro
- salt & pepper to your taste
Instructions
- Combine dry rub ingredients together in a small bowl.
- Completely cover pork chop in dry run and allow to come to room temperature before grilling. Pork chops can be doused in rub up to 24 hours ahead of grilling.
- Prep ingredients for peach salsa. Clean and chop cilantro. Dice peaches. Slice red onion. Grate or mince garlic fine.
- Add olive oil to skillet, when starts to sizzle turn down to medium low. Add in onions and garlic saute for 1 minute. Add diced peaches saute for another minute or until peaches are heated through. Add chopped cilantro, and salt and pepper to taste, toss and remove from heat. Set aside to spoon over pork chops after grilling.
- Grill pork chops for 10 minutes if they are thick or until internal temperature when taken with a meat thermometer is 140-145°. Let rest 10-15 minutes tented with aluminum foil before serving.
- Plate pork chops and spoon peach salsa over each chop generously.
