Grilled pork chops sometimes get a bad rap because they can quickly turn tough and tasteless on a hot grill…
Here are a few simple steps you can take to assure your pork chops turn out tasty and tender every time.
Plus, I’ve got a quick paleo peach salsa recipe for you that’s guaranteed to crank up the summer flavors on any meat dish!
PICK THE RIGHT PORK
If you’re grilling to impress, you’ll want to choose one of the better pork chop cuts. Look for one of these three: rib chop, center cut or blade. Make sure they’re bone-in. Avoid loin (sirloin) pork chops if you can – for grilling these can be tough, dry and lacking in flavor.
GOT TIME TO BRINE?
If you’ve got an extra hour, you can brine your chops first to make sure they’ll be as moist and tender as possible . Dissolve about two tablespoons of sea salt in about 2 quarts of water. For a little sweetness, throw a couple of tablespoons of coconut sugar into the mix. Then place your chops in a large resealable plastic bag, pour the brine over, and stick them in the refrigerator — turning the bag over once after a half hour. Just make sure you pat those chops dry after removing them from the brine – don’t forget this step or they will be very salty! Then simply brush them with olive oil and season them per the recipe.[av_sidebar widget_area=’Lockerdome’ av_uid=’av-r8j3mz’]
HOT & NOT SO HOT
It doesn’t matter if you use a gas grill or charcoal grill for cooking your pork chops – all that’s important is you have around half the grill cranking out medium-high heat and leave the other half of the grill a bit “cooler” – more in the medium-low range. So with a gas grill you’d just set your burners appropriately. For a charcoal grill you’ll need a super-hot pile of coals on one side, and then a thin layer of coals for the “cooler” side. Then just follow the cooking instructions in the recipe below.
I think you’re going to love this salsa…especially if your favorite peaches are in season. This one is incredibly easy to make with just the right balance of sweet and spicy. If you like yours a little zippier like me, throw a healthy pinch of red chili pepper flakes into the mix as well. This salsa is a must for a revved up and refreshing flavor that will perfectly complement your grilled pork.
Hope you enjoy this easy paleo recipe, and as always, let me know what you think!
- 4 pork chops (bone-in rib chop or center cut recommended)
- Olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/4 tsp salt (adjust to your taste)
- 1/4 tsp pepper (adjust to your taste)
- 2 peaches, pitted and diced
- 1 ripe avocado, pitted and diced
- 1/3 cup diced red onion
- 1 red bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and diced
- 4 Tbsp fresh cilantro, chopped
- 1 clove garlic, minced
- 1 lime, juiced
- Salt and pepper, to taste
- Optional: Pinch of red pepper flakes
- Prepare salsa first to give flavors time to mingle. In a mixing bowl, lightly toss together all ingredients. Refrigerate until ready to serve.
- Mix the Pork Chops Seasoning ingredients together in a small bowl. Brush a little olive oil over the chops then generously sprinkle with the seasoning mix .
- Preheat grill half should be medium-high heat; the other half should be medium low. Oil cooking grates well to prevent pork from sticking.
- First cook seasoned chops over hottest heat to sear, around 3 minutes each per side. Then move chops to "cooler" part of grill away from hottest burner or coals. Cook another 3-4 minutes per side. When instant-read thermometer registers an internal temperature of 135ºF, remove chops from grill and tent with aluminum foil for 5 minutes or until internal temperature of chops rises to 145ºF. Top chops with salsa as desired and serve.
This looks delicious. I’m going to try it.
I am so gonna make this one! Looks so good!
I hope you do Stephanie. The salsa is so good with everything! :)