Quick and easy Grilled Pork Chops with Peach Salsa are perfect for summer. Fresh peach salsa elevates these pork chops to company-worthy status!
Now that the weather has warmed up I am constantly outside grilling up everything I can think of! We grill at least once a week during the summer, but sometimes I get tired of all the hamburgers and chicken breasts. I picked up these succulent bone-in center-cut pork chops at the market the other day and tossed them onto the grill to cook to golden brown perfection. Grilled pork chops are great on their own, but when you add a summery peach salsa on top you end up with a gourmet meal with very little effort. This recipe is in regular rotation at our house along with Crock Pot Pulled Pork sandwiches. This recipe is absolutely perfect for summer, whether you throw it on the grill during your next weekend bbq or serve it up for weeknight dinner with the family.
GRILLED PORK CHOPS WITH PEACH SALSA
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How To Cook Pork Chops
Let’s talk about the meat first. Bone-in pork chops are the way to go for grilling. The bone helps to keep them from drying out. I like to season the pork chops very generously with salt and pepper, brush them with olive oil, and then onto the grill they go! You can get creative with the seasoning for your chops. A Mexican seasoning would be fabulous, or even a little garlic or onion powder.
How Long To Grill Pork Chops
For a 1-inch thick pork chop, you want to grill it for 6-8 minutes per side. If you want to be absolutely sure the meat is cooked all the way through, I suggest getting a meat thermometer. Then, remove the pork chops once the internal temperature reaches 160 degrees. When it comes to meat cooking times, it all depends on the size and thickness of your meat. This cooking time is a good guideline. However, internal meat temperature is your true doneness measure. I’ve seen pork chops as thin as 1/2-inch or as thick as 3 inches. I recommend buying pork chops that are approximately 1-inch thick for this recipe. If the chops are too thick the outside will burn before the inside cooks through.
How To Serve Pork Chops With Peach Salsa
I have been putting this peach salsa on everything lately. It’s great with chips, on top of the chicken, or even on a salad or sandwich. My favorite way to eat peach salsa is on these pork chops, pork and peaches just go so well together. If you like a little spice, feel free to add some minced jalapeno to the salsa.
These grilled pork chops with peach salsa are the perfect centerpiece to any summer meal. Nothing screams summer like peaches, and pairing them with pork chops is a unique way to dress up your dinner.
Since this is such a summery meal, I love to pair it with a few other fresh and light sides. Roasted asparagus or corn on the cob goes great along with some amazing sweet potato wedges to round out this meal.
Try out even more amazing pork dishes with these recipes!
- Crock Pot Pulled Pork
- Garlic Butter Pork Chops
- Pulled Pork Potato Chip Nachos
- BBQ Pork Loin Tacos
- Slow Cooker Sweet and Sour Pork
- More Main Dish Recipes…
Tools used to make these grilled pork chops with peach salsa
Meat Thermometer: A meat thermometer is really a lifesaver when you have those moments of “is it done or not?” I love how this simple kitchen tool puts my mind at ease and lets me know I’m never serving any family or guests undercooked meat.
Serving Bowl: No hostess can officially be deemed the “hostess with the mostess” without a good set of serving bowls. I like to have a set that comes in a variety of sizes, so I always have a bowl perfect for anything I might be serving.
*This post originally posted on 01/13/2016
Ingredients
- 4 bone-in center-cut pork chops approximately 1-inch thick
- 1 tablespoon olive oil
- Salt and pepper to taste
Salsa
- 1 cup peaches diced
- ¼ cup red onion minced
- ¼ cup fresh cilantro leaves minced
- Juice of 1 lime (about 1 teaspoon)
Instructions
- Preheat a grill or grill pan to medium high heat. Drizzle the olive oil over both sides of the pork chops and season generously with salt and pepper to taste.
- Place the pork chops on the grill and cook for 6-8 minutes on each side or until a thermometer registers 160 degrees.
- In a bowl combine the peaches, red onion, cilantro and lime juice. Add salt to taste. Salsa can be made up to 8 hours in advance.
- Spoon the salsa over the pork chops and serve immediately.
Candi says
Delicious, however, I would never cook pork chops of any thickness to 160°. With carryover heat, you’ll have overcooked pork chops that no amount of salsa can repair. All the data says cook to 145° and let them rest for at least five minutes. It’s good eats to have a little pink in your pork chops! Thank you for your text each morning with a new recipe to try!