Add a Zestuous touch to your summer grill with Green Chile Peach Pork Chops. Made with a slightly sweet and spicy marinade and fresh peach salsa.
It’s peach season, one of my favorite times of year. The moment I walk into a grocery store, the fragrant fruit swoons me. Peaches are so versatile; they’re great fresh, or combined in sweet and savory dishes.
When strolling the fruit and veggie aisle, I can’t pass the peppers without grabbing 2-3 of multiple varieties. I usually bag up Anaheim, poblano, jalapeno and Fresno. Peppers are interchangeable, depending on how much heat you want that day.
For this recipe, I combined the peaches with roasted Anaheim peppers. They’re very mild. Anaheim peppers are the ones used in traditional green chile sauce. If you want a little less heat, use bell pepper; more heat, use poblano or jalapenos.
This recipe has two components, a fresh peach salsa and a peach marinade. I made the marinade in the morning and let the pork chops absorb the flavors while I was at work all day. If you can marinate the chops that long or overnight, you’ll have really nice flavors. If you don’t have the luxury of time, just marinate them on the counter at room temperature for 30 minutes.
When you place the chops on the grill, leave them alone. Like fish, they’ll stick at first, but after 5 minutes, they’ll get a nice sear. By 7-10 minutes, they’re easy to flip. Cook another 5-7 minutes to render the fat and cook through. The chops will be really juicy with a nice charred edge.
I served the chops with creamy black beans (sautéed garlic and peppers with black beans, cumin, salt and sour cream) and corn tortilla quesadillas.
Enjoy peach season!
- 2 Anaheim peppers
- 2 peaches
- ½ cup diced red onion
- 1 clove garlic, minced
- 1 tomato, diced
- ½ cup chopped fresh parsley
- Juice from 1 lime (1-2 tsps.)
- 1 ½ tsps. salt
- ¼ cup vegetable oil
- 2 tsp. Worcestershire sauce
- 4 pork chops
Roast the peppers on a grill, over a gas cooktop or under a broiler, until all sides are charred. Place in a plastic bag and steam for 5 minutes. Scrape off the skin. Remove the stem and seeds.
Dice one of the roasted peppers and one peach and combine in a bowl with red onion, garlic, tomato, ¼ cup parsley, juice from one lime and ½ teaspoon salt. Cover and reserve until ready to serve. (NOTE: you may want to strain off the extra juices before serving.)
In a food processor or blender, combine one roasted pepper, one peach (pit removed), ¼ cup parsley, oil, Worcestershire sauce and 1 tsp. salt.
Place the pork chops in a plastic bag. Pour in the marinade. Massage the bag to coat the chops. Seal. If you can refrigerate for 8-10 hours, you’ll have better flavors. If time is short, marinate at room temperature for 30 minutes.
Heat a grill to high. Place the chops on the grill and cook, without turning for 7-10 minutes.
Flip and grill for 5-7 minutes.
Serve with the peach salsa.