Green Chile Peach Pork Chops

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September 19, 2015

Add a kiss of summer to your grill with Green Chile Peach Pork Chops. Made with a slightly sweet and spicy marinade and fresh peach salsa.

  • Prep: 1 hr
  • Cook: 20 mins
  • Yields: 4 servings


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


1Roast the peppers on a hot grill until all sides are charred. Place in a plastic bag and steam for 5 minutes. Scrape off the skin. Remove the stem and seeds.

2For the peach salsa, 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.)

3For the green chile peach marinade, in a food processor or blender, combine one roasted pepper, one peach (pit removed), ¼ cup parsley, oil, Worcestershire sauce and 1 tsp. salt.

4Place 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.

5Heat a grill to high. Place the chops on the grill and cook, without turning for 7-10 minutes.

6Flip and grill for 5-7 minutes.

7Serve with the peach salsa.


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I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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