Best 7 Grilled Pork Chops With Nectarine Salsa Recipes

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Fire up the grill and prepare your taste buds for a tantalizing culinary journey with our grilled pork chops and nectarine salsa extravaganza! This delightful dish combines the succulent flavors of grilled pork chops with a refreshing and tangy nectarine salsa, creating a symphony of flavors that will leave you craving for more. In this article, we'll take you through two delectable recipes: grilled pork chops bursting with savory goodness and a vibrant nectarine salsa that adds a delightful pop of sweetness and acidity. Get ready to impress your friends and family with this mouthwatering combination that's perfect for any occasion, whether it's a laid-back summer cookout or an elegant dinner party. So gather your ingredients, fire up the grill, and let's embark on a culinary adventure that will tantalize your taste buds and leave you wanting seconds!

Here are our top 7 tried and tested recipes!

PORK CHOPS WITH NECTARINE SALSA



Pork Chops with Nectarine Salsa image

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

  • In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA



Grilled Pork Chops with Fresh Nectarine Salsa image

A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.

Provided by MICHELLE0011

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 33m

Yield 4

Number Of Ingredients 12

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
¼ cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

Steps:

  • Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
  • To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
  • Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
  • Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g

PORK CHOPS WITH NECTARINE SAUCE



Pork Chops with Nectarine Sauce image

As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

4 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
3 medium nectarines or peeled peaches, cut into 1/2-inch slices
1/2 cup reduced-sodium chicken broth
1 tablespoon honey, optional

Steps:

  • Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

GRILLED PORK WITH NECTARINES



Grilled Pork with Nectarines image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
1/3 cup sugar
1 tablespoon whole-grain mustard
2 wide strips lemon zest (removed with a vegetable peeler), plus the juice of 1 lemon
2 large nectarines, chopped (about 2 cups)
1 large fennel bulb, cored and sliced 1/4 inch thick
1 red onion, sliced 1/2 inch thick and separated into rings
1 red onion, sliced 1/2 inch thick and separated into rings
3 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt and freshly ground pepper
1/2 cup roughly chopped fresh parsley
4 boneless center-cut pork loin chops (3/4 to 1 inch thick; about 1 1/2 pounds), trimmed

Steps:

  • Preheat a grill to medium high. Bring the vinegar, sugar, mustard and lemon zest to a simmer in a medium saucepan. Cook, whisking occasionally, until syrupy, about 3 minutes. Add the nectarines and cook until just softened, 3 to 5 minutes; keep warm over low heat.
  • Meanwhile, toss the fennel and red onion with the olive oil in a large bowl; season with 1/2 teaspoon salt and a few grinds of pepper. Brush the grill grates with olive oil. Grill the vegetables (with the fennel perpendicular to the grates to keep them from falling into the grill, or use a grill basket), flipping, until marked and crisp-tender, 5 to 7 minutes. Transfer to a large bowl. Add the lemon juice and parsley; toss to combine.
  • Season the pork chops with salt and pepper. Brush the grill grates with more olive oil. Grill the pork until marked and just cooked through, about 4 minutes per side. Serve with the nectarines (discard the lemon zest) and the fennel-onion mixture.

GRILLED THICK CUT PORK CHOPS WITH SUMMER SALSA



Grilled Thick Cut Pork Chops with Summer Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Number Of Ingredients 13

Vegetable oil, for grill grate
Kosher salt
1 tablespoon chili powder
1 tablespoon packed light brown sugar
1 teaspoon ground cinnamon
4, 1 1/2-inches thick double-cut bone-in pork loin chops (about 1 pound each)
2 large ripe peaches, quartered and pit removed
1 tablespoon vegetable oil
1/2 cup cherry tomatoes, halved
1/4 cup finely chopped red onion
Finely grated zest and juice of 1 lime
1 tablespoon chopped fresh herbs, such as chives, parsley, or mint)
Kosher salt and freshly ground pepper

Steps:

  • 1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over.
  • 2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes.
  • 3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

Nutrition Facts : Calories 662, Fat 34.5 grams, SaturatedFat 10.5 grams, Cholesterol 232 milligrams, Sodium 327 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 71 grams

GRILLED BROWN SUGAR PORK CHOPS



Grilled Brown Sugar Pork Chops image

The best juicy and sweet pork chops we have ever eaten! Our family favorite!

Provided by GINASTUBBS

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 40m

Yield 6

Number Of Ingredients 9

½ cup brown sugar, firmly packed
½ cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
½ teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
½ cup water
6 boneless pork chops

Steps:

  • Preheat an outdoor grill for high heat.
  • In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
  • Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 21.5 g, Cholesterol 36 mg, Fat 13.7 g, Fiber 0.1 g, Protein 13.3 g, SaturatedFat 3 g, Sodium 178.5 mg, Sugar 20.1 g

SPICY HONEY-GLAZED GRILLED PORK CHOPS WITH PEACH PICO DE GALLO



Spicy Honey-Glazed Grilled Pork Chops With Peach Pico de Gallo image

These grilled pork chops are flavored with a spiced-honey glaze that helps them get a nice char. Serve with a chunky peach pico de gallo.

Provided by Rachel Gurjar

Yield 4 servings

Number Of Ingredients 14

4 (1½"-thick) bone-in pork chops (about 4 lb. total)
3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
1 Tbsp. crushed red pepper flakes
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. smoked paprika
1 tsp. cumin seeds, divided
½ cup honey
2 ripe peaches or nectarines, cut into 1" pieces
½ small red onion, finely chopped
1 jalapeño, finely chopped
Juice of 2 limes
¼ cup chopped cilantro
Vegetable oil (for grill)

Steps:

  • Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.
  • Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.
  • Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.
  • Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.
  • Spoon peach pico de gallo over pork chops just before serving.

Tips:

  • Choose the right pork chops: Look for pork chops that are at least 1 inch thick and have a good amount of marbling. This will help them stay moist and juicy during grilling.
  • Brine the pork chops: Brining the pork chops in a mixture of water, salt, and sugar will help them retain moisture and flavor during grilling. You can brine the pork chops for as little as 30 minutes or up to overnight.
  • Preheat your grill: Preheat your grill to medium-high heat before grilling the pork chops. This will help create a nice sear on the outside of the pork chops while keeping the inside juicy.
  • Cook the pork chops over indirect heat: Once the grill is preheated, move the pork chops to the indirect heat zone of the grill. This will help them cook evenly without burning.
  • Use a meat thermometer: The best way to ensure that the pork chops are cooked to your desired doneness is to use a meat thermometer. Pork chops should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, and 165 degrees Fahrenheit for well-done.
  • Let the pork chops rest: After grilling, let the pork chops rest for a few minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork chop.

Conclusion:

Grilled pork chops with nectarine salsa is a delicious and easy-to-make dish that is perfect for a summer cookout. The pork chops are juicy and flavorful, and the nectarine salsa adds a sweet and tangy flavor that perfectly complements the pork. This dish can be served with a variety of sides, such as grilled vegetables, mashed potatoes, or rice.

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