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Green Chile Peach Pork Chops
- 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 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.
- For 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.)
- For 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.