To purchase Balducci's Honey Ginger marinade and other products, visit their website.
- 1 Cup Balducci's Honey Ginger marinade, or a sugar-based marinade
- 4 Bone-in pork chops
- 2 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
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.