Thank you to the American Pecan Council for sponsoring this post.
My back pocket fix for elevating nearly any cut of pork is to pair it with fruit. I’m not alone in this; chefs and home cooks have been doing it for generations. Even Bobby Brady got in on the idea when he channeled Humphrey Bogart with his “pork chops and applesauce” line (clearly I’m dating myself here). For me, it works best to vary the combination by season. In the fall, apples and pears are excellent roasted alongside a pork loin. During football season when the farmers’ market lacks abundance, I stock frozen raspberries to make Instant Pot ribs with a tangy sauce. Come springtime, figs and pork tenderloin are a staple. And now that it’s summer, I’ve hit on a killer new combo: Grilled Pork Chops with Peach and Pecan Salsa.Pecans for Crunch, Peaches for Sweetness
The recipe is straightforward. The first step is to get seasoned pork chops onto a hot grill. While the chops cook, pull together a quick fruit salsa. Start by chopping your pecans (or buy them pre-chopped). You can use raw or roasted ones, both of which add a pleasing crunch to the salsa. The pecans also deliver protein, “good” monounsaturated fats, fiber, and key minerals (notably manganese, copper, and iron)*. One tip: stash leftover pecans in your fridge or freezer where they will keep better than in the pantry. As for the peaches, be sure to choose ripe, flavorful ones (but not so tender that they don’t hold their shape when diced). Stir everything together with fresh basil, jalapeno, and lime, and you’ve got a hit on your hands. Best of all, it’s easy enough to pull together by the time the chops come off the grill.
A Lean Cut of Pork
To keep an extra eye on nutrition here, I chose one of the leanest cuts of pork in the butcher case. Seasoning them with salt and pepper, browning them on the grill, and adding the bright splash of Peach and Pecan Salsa makes for a flavorful chop.Pork Grilling Tips
When it comes to grilling, remember that the temperature of the meat will continue to rise even after they’re off the heat. As such, I recommend pulling the chops just a touch before they’re completely cooked through. If you aren’t in the mood to fire up your grill, you can cook them under a broiler or on a stove-top grill pan instead.What to Serve on the Side
All the elements of this recipe, from the pork to the pecans, makes for a very nourishing package. You can round out your plate by serving a generous salad on the side or tossing zucchini slabs on the grill while the pork chops rest. Zucchini grills up in a snap and is tasty served with a spoonful of leftover Peach and Pecan Salsa.Be sure to check out these other tasty pork recipes:
Pork Tenderloin with Roasted Figs Pork Chops with Ginger Rhubarb Compote Vietnamese-Style Pork Lettuce Wraps Pecan Crusted Air Fryer Pork Chops *According to the U.S. Food and Drug Administration, scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. One serving (28g) of pecans contains 18g unsaturated fat and only 2g of saturated fat.
Grilled Pork Chops with Peach and Pecan Salsa
Pork loin chops done on the grill makes a perfect match for a simple peach and pecan salsa. It’s a colorful summer supper made with good-for-you ingredients, such as nutrition-packed pecans, a lean cut of pork, and bright, fresh peaches. It results in a recipe that weighs in at under 350 delicious calories per serving.
Prep Time 15 minutes
Cook Time 10 minutes
Rest time 5 minutes
Total Time 25 minutes
Servings 4 servings
Calories 342 kcal
Ingredients
- 4 boneless pork loin chops that are about 1-inch thick
- 3/4 teaspoon plus ⅛ teaspoon kosher salt divided
- Freshly ground black pepper
- 2 medium peaches cut into ¼ inch dice
- 2/3 cup chopped pecans
- 2 tablespoons diced red onion
- 2 tablespoons chopped fresh basil
- 1 teaspoon minced jalapeno pepper more if you want it spicier
- 2 teaspoons lime juice
Instructions
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Season the pork chops with the 3/4 teaspoon salt and a very light shower of black pepper.
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Get your grill or grill pan going over a medium-high flame/heat. Lay down the pork chops and cook until nicely browned, about 5 minutes. Flip the chops and continue to cook until the center registers 135 degrees F, another 5 or 6 minutes. Transfer to a plate and let rest for at least 5 minutes (the interior temperature will continue to rise).
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While the chops cook, assemble the salsa in a small bowl by gently stirring together the peaches, pecans, onion, basil, jalapeno, lime juice, and remaining ⅛ teaspoon salt.
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To serve, spoon a generous amount of salsa on top of each chop, with remaining salsa on the side.
