Serves 4

Balsamic Glazed Pork Chops With Peach Salsa

  • Prep Time 15-25 Minutes
  • Cooking Time 1 Hour 10 Min
  • Method Direct Heat
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Ingredients

  • Glaze
  • ½ Cup Balsamic Vinegar
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Fresh Lime Juice
  • ½ Teaspoon Ground Cumin
  • ¼ Teaspoon Freshly Ground Black Pepper
  • Salsa
  • 2 Medium, Ripe But Firm, Peaches, Pitted, Diced, About (2 Cups)
  • 1 Small Red Bell Pepper, Seeded, Diced, About (1 Cup)
  • ½ Small Red Onion, Finely Chopped, About ( ¼ Cup)
  • 1 Jalapeño Pepper, Seeded, Finely Chopped
  • 2 Tablespoons Chopped Cilantro Leaves
  • 1 Tablespoon Lime Juice
  • ¼ Teaspoon Ground Cumin
  • ¼ Teaspoon Kosher Salt
  • ⅛ Teaspoon Freshly Ground Black Pepper
  • 4 Bone-In Pork Chops
  • Extra-Virgin Olive Oil
  • 1½ Teaspoon Kosher Salt
  • 1 Teaspoon Freshly Ground Black Pepper

Nutrition

Instructions

  1. In A Small Saucepan Combine All Of The Glaze Ingredients. Bring To A Boil Over Medium Heat. Lower The Heat To Medium-Low And Simmer Until The Glaze Is Reduced By About Half And Syrupy In Consistency, 10 To 12 Minutes.
  2. In A Bowl Combine All Of The Salsa Ingredients.
  3. Brush The Pork Chops On Both Sides With The Oil And Season Evenly With Salt And Pepper. Allow The Chops To Stand At Room Temperature For 15 To 30 Minutes Before Grilling.
  4. Prepare The Grill For Direct Cooking Over Medium Heat (180° To 230°C).
  5. Place The Chops On The Grill Over Direct Medium Heat. Baste The Chops With The Glaze And Grill, With The Lid Closed, Until An Instant-Read Thermometer Inserted Into The Centre Of The Pork Chop Registers 60°C (Or Your Preferred Doneness), 8 To 10 Minutes, Depending On The Thickness, Turning Once Or Twice And Basting Occasionally. Remove From The Grill, And Rest At Room Temperature, Indoors, For 3 To 5 Minutes.
  6. Serve The Pork Chops Warm With The Salsa.
  • Marinating Time: 15-30 Minutes
  • Preparation Time: 15-25 Minutes
  • Braai Time: 8-10 Minutes
  • Total Time: 1 Hour 10 Min
  • Serves: 4
  • Skill Level: Easy
  • Cooking Method: Direct Heat
  • Braai Temperature: 180°C-230°C
  • Core Temperature: 60°C
  • Level of Spiciness: Mild
  • Equipment: Instant-Read Thermometer, Precision Grill Tongs

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