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Grilled Pork Chops with Peach Salsa and Jasmine Rice

 Marinated grilled pork chops topped with a summery and fresh peach salsa with lime, cilantro, radishes, serrano peppers and served over jasmine rice. 
Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 550 Fat: 11g Carbs: 48g Protein: 19g

Summer is in full swing now, and the pairing of peaches and pork couldn’t be more timely. We’ll use peaches as the perfect base for a zippy, fresh salsa to top off a quick-grilled (or seared) chop, and have dinner on the table in no time flat.

Ingredients
Jasmine rice
Worcestershire sauce
Minnesota Nice Spice instant salsa spice mix
Serrano chili
Peaches
Cilantro
Radishes
Lime
Pork chops

Cooking terms for this recipe

Zest The peel of, or grating of a citrus peel for flavor.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Sear To cook the surface of meat very quickly with intense heat.

What you need

Grill or medium sauté pan

Medium pot with lid

2 Medium bowls

Cooking Instructions

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Step 1: MISE EN PLACE

Read though the entire recipe before getting started. Preheat grill to 400º. Wash and dry all produce. Mince cilantro leaves and stems. Remove root ends from radishes and discard; then, cut in half and thinly slice. Remove top from serrano and discard; then, thinly slice. Cut peaches into ½" cubes avoiding the pit, discard pit. Zest lime; cut in half and juice. Remove pork chops from package; rinse and pat dry.

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Step 2: MARINATE PORK

Place pork chops, Worcestershire sauce and a pinch of salt and pepper in medium bowl or zip top bag. Mix to incorporate; then, allow to marinate until ready to grill, about 20 min.

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Step 3: COOK RICE

Place jasmine rice, 1¼ cups water and a pinch of salt and pepper in medium pot over medium heat. Bring to boil; cover and reduce heat to low. Cook 15-20 min until tender. Fluff with fork. While rice is cooking, begin making the salsa (Step #4).

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Step 4: MAKE PEACH SALSA

Place peaches, cilantro, radishes, serrano, 2 tsp. lime zest, 2 Tbsp. lime juice, 2 Tbsp. oil, 1 Tbsp. water, Instant Salsa Mix and a pinch of salt and pepper in medium bowl. Mix until incorporated.

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Step 5: GRILL PORK CHOPS

Place pork chops on hot grill and sear for 3-4 min per side until fully cooked and golden brown. If no grill is available, heat 1 tsp. oil in medium sauté pan over medium heat. Add pork chops to hot pan and sear 3-4 min per side until fully cooked and golden brown. The USDA recommends cooking pork to an internal temperature 145ºF.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls; place one pork chop on each bowl and top with peach salsa. Enjoy!