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Thursday, July 15, 2010

Grilled Pork Chops with Fresh Nectarine Salsa

Since we've been married, Ryan and I have consistently sat down together at the kitchen table and eaten dinner together. Sometimes we're rushed, sometimes we're distracted, and sometimes dinner isn't much more than a pb&j. Even so, we try to be good about eating that meal together, especially since both breakfast and lunch are eaten at our desks at work. Yet lately, we've fallen out of this valuable habit. Somewhere between Ryan's classes, my marathon training, long work days, and a generally busy calendar, we hadn't sat down together in over two weeks! Finally, we had a free night and found ourselves back at the kitchen table. And wow, what a meal to return to!

Ryan declared these the best pork chops he's ever eaten. A bold statement, to be sure, but I have to back him up on this one. Granted, it didn't hurt that he did ALL the preparing and cooking of this meal. Maybe it just tasted extra good to him thanks to his hard work, and extra good to me because I didn't have to lift a finger? :) Either way, we both loved these pork chops. They were tender and juicy and the nectarine salsa was just awesome! I'm sure the salsa would be good with grilled chicken as well, or even as an appetizer with chips. Ryan only made 2 pork chops (the original recipe called for 4), but a full batch of the salsa and we had no problems finishing it off!

It's the perfect time to grill, nectarines are in season, and this meal is simple enough for a weeknight but impressive enough for company. Give it a try!

Grilled Pork Chops with Fresh Nectarine Salsa
adapted from allrecipes.com

For the salsa-
-2 nectarines, pitted and diced
-1 ripe tomato, seeded and diced
-1/4 cup diced onion
-2 tbsp chopped fresh cilantro
-2 tbsp fresh lime juice
-salt, to taste

For the pork-
-ground cumin
-chili powder
-salt & ground black pepper
-olive oil
-pork chops

1. Light an outdoor grill for medium-high heat. Lightly oil grate.
2. Place the nectarines, tomato, onion, cilantro, and lime juice in a bowl. Toss to blend. Season with salt & refrigerate until serving (at least 30 minutes).
3. Brush pork chops with olive oil. Season generously with cumin, chili powder, salt, and pepper. Cover and refrigerate for 30 min-1 hour. Grill pork chops until lightly browned, about 4 minutes a side.
4. Remove from grill, top with salsa, and serve.