I’ve been making the most of my summer time cooking this year, more than most. I’ve been to the farmer’s market every week, picking up whatever looks good. This week was sweet corn, cherry tomatoes, and tree-ripened peaches. My method of late has been to buy up everything that looks good, take it home and spread it out on the counter and then decide what to make. My first thought was a peach salsa, and I had the perfect seasoning to compliment the peaches: Ava Jane’s Kitchen Hot Roasted Garlic. It’s hot, but more than just heat — the mellow roasted garlic tames the heat a bit, and makes it more complex than your regular red pepper flakes.
Next up, what to use this sweet and spicy salsa with? Tortilla chips the obvious option, of course, but I wanted to make a meal out of this. What better way to enjoy a fresh summer salsa than a nice grilled pork chop? Perfect.
When I chose the pork chops to grill, I picked thin pork chops and decided to eat two instead of one thicker cut one. This was for a very specific reason, and that reason is more surface area. Rather than one thicker chop with two nice and browned sides, I got the same amount of pork, but more browned, caramelized area. So choose accordingly.
Before grilling, I wanted to season my chops with something that would compliment the salsa. Since I wanted a quick and easy dinner, marinating was out. Instead, I seasoned with a simple, delicious blend: Los Muertos Barbecue blend. It’s sweet and spicy, and really holds up to the pork nicely. All in all, I ended up with a rich and flavorful meal that came together fairly fast. And I had some yummy peach salsa left — I call that a win!
Prep time: 20 minutes
1 cup diced tomatoes
1 peach, pitted and diced
1 ear of sweet corn, husk removed and shucked
1 teaspoon Ava Jane’s Kitchen Hot Roasted Garlic spice blend
2 tablespoons fresh chopped cilantro
Juice of 1 lime
12 ounces pork chops
2 tablespoons Ava Jane’s Kitchen Avocado Oil
2 teaspoons Ava Jane’s Kitchen Los Muertos Barbecue seasoning blend
Colima Sea Salt, for serving
First make the salsa by combing all of the ingredients in a bowl and mixing well. Set aside.
Preheat a gas or charcoal grill to medium high heat. Brush the pork chops with the oil and season with the Los Muertos blend. Grill until pork is cooked through and reaches a temperature of 145 degrees F.
Let rest for about 5 minutes and top with the salsa and a sprinkle of Colima Sea Salt before serving.
Easy to download PDF: Grilled Pork Chops with Peach and Sweet Corn Salsa