Grilled Pork Chops + Strawberry Peach Salsa is the perfect summertime dish.
Our colorful and flavorful Grilled Pork Chops + Strawberry Peach Salsa is sure to impress this summer! #AllNaturalPork #ad #Smithfield
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This Grilled Pork Chops + Strawberry Peach Salsa meal was a huge hit with my husband. The salsa adds a nice freshness to the dish, to balance out the spice from the homemade Strawberry Peach Barbecue Sauce.
Grilled Pork Chops + Strawberry Peach Salsa
Here’s how to make Grilled Pork Chops + Strawberry Peach Salsa:
4 Smithfield All Natural Bone-In or Boneless Pork Chops
3 medium peaches, pitted and quartered
1 cup fresh strawberries, chopped
1/3 cup red onion, diced
1/2 jalapeno, seeded and diced
1 lime, juiced (plus extra for garnish)
1 tablespoon cilantro OR parsley, chopped
salt and pepper, to taste
Strawberry Peach BBQ Sauce
Preheat the grill over medium-high heat. Spray with cooking spray and place the peaches on the grill. Cook 3-4 minutes, then flip. Remove from the grill and set aside to cool.
In a bowl, add the strawberries, red onion, jalapeno and green peppers. Once the peaches are cooled, remove the skins and chop. Add to the bowl.
Add the lime zest and cilantro and toss to combine. Refrigerate to let the flavors marry while you prepare the pork.
Season the pork chops with salt and pepper on both sides. Grill the pork chops over medium-high for for a couple of minutes on each side – for beautiful grill marks, don’t move them around.
Baste the chops with the Strawberry Peach BBQ Sauce and cook for another couple of minutes so that the sauce caramelizes a little.
Remove from the grill and serve with the Strawberry Peach Salsa and a squeeze of fresh lime juice.
Doesn’t it look divine? It’s just so colorful and the aroma is heavenly, too! This is certainly a dish that will impress guests, but it’s great for a romantic dinner for two as well, and leftovers make a tasty taco the next day for lunch.
Smithfield Maple Chipotle Glazed Pork Chops
If you love grilled pork, you might also like this recipe from Smithfield:
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