Grilled Honey-Ginger Pork Chops with Peach Salsa

Grilled Honey-Ginger Pork Chops with Peach Salsa
Contributor
Balducci's
Grilled Pork Chop

Fresh peach salsa defines summertime, and goes great with a pork chop marinated in Balducci's Honey Ginger marinade. 

4
Servings
322
Calories Per Serving
Deliver Ingredients

Notes

To purchase Balducci's Honey Ginger marinade and other products, visit their website

Ingredients

  • 1  Cup  Balducci's Honey Ginger marinade, or a sugar-based marinade
  • Bone-in pork chops
  • peeled and diced peaches, about 2-3 peaches
  • 1/4  Cup  lime juice
  • 1  Tablespoon  honey
  • 1/2  Cup  small diced red bell pepper
  • 1/4  Cup  thinly sliced scallions
  • 2  Tablespoons  minced red onion
  • 2  Tablespoons  chopped cilantro
  • 1  Teaspoon  minced ginger
  • 1  Teaspoon  minced jalapeño
  • Salt and pepper, to taste

Directions

Place the pork chops in a Ziploc bag. Pour the marinade over the chops. Seal the bag well and place it in the refrigerator for at least an hour, preferably over night.

To make the salsa, whisk together the lime juice and honey. Pour the dressing over all the peaches, red bell pepper, scallions, red onion, cilantro, ginger, and jalapeño and gently toss to coat. Season the salsa to taste with salt and pepper. Refrigerate the salsa until you are ready to serve the chops.

When ready to cook the chops, preheat the grill to high.

Remove the chops from the bag and season well on all sides with salt and pepper.

Place the pork chops on the hot grill and cook for 5 minutes. The pork chops should release easily from the grill and be well marked. If this does not happen then continue to cook the chops on the original side until they release easily.

Flip the pork chops and continue to cook on the opposite side until the internal temperature reaches 145 degrees. This will take an additional 4-6 minutes depending on the thickness of the chop. Remove the chops from the grill and let them rest at room temperature for a few minutes before serving.

Top each chop with a generous scoop of the salsa to serve.
 

Nutritional Facts

Total Fat
15g
21%
Sugar
24g
27%
Saturated Fat
6g
25%
Cholesterol
22mg
7%
Carbohydrate, by difference
29g
22%
Protein
18g
39%
Vitamin A, RAE
3µg
0%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
16mg
21%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
209mg
21%
Choline, total
11mg
3%
Fiber, total dietary
2g
8%
Folate, total
113µg
28%
Iron, Fe
3mg
17%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
2mg
40%
Phosphorus, P
244mg
35%
Riboflavin
3mg
100%
Selenium, Se
14µg
25%
Sodium, Na
310mg
21%
Thiamin
4mg
100%
Water
29g
1%
Zinc, Zn
5mg
63%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.