Green Chile Peach Pork Chops

AuthorChristie
RatingDifficultyBeginner

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.

Yields4 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

 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

1

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.

2

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.)

3

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.

4

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.

5

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

6

Flip and grill for 5-7 minutes.

7

Serve with the peach salsa.

Ingredients

 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

Directions

1

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.

2

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.)

3

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.

4

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.

5

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

6

Flip and grill for 5-7 minutes.

7

Serve with the peach salsa.

Green Chile Peach Pork Chops
2017-11-03T12:17:23+00:00

About the Author:

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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