Monday, May 4, 2009

Pork Chops with Peach Salsa

½ cup southwestern chipotle 10 minute marinade
4 ¾ inch thick pork chops

Peach Salsa:
2 peaches, halved, pitted and diced
1/3 cup loosely packed cilantro leaves, chopped
Grated peel and juice from 1 large lime
1 tbsp finely chopped seeded red or green jalapeno pepper
¼ tsp salt

Put marinade and pork in a gallon size zip top bag, seal bag and turn to coat pork. Refrigerate 2 hours, or overnight. Heat outdoor grill. Meanwhile make salsa: mix ingredients in a medium bowl. Cover and refrigerate. Remove chops from bag: place on grill. Grill, turning as needed to avoid burning, 10 to 12 minutes until cooked through. Serve with the salsa

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