Grilled Pork Chops With Tomato Peach Relish
From Everyday Paleo (guest recipe). 45 min. 12 ingredients
Ingredients
- 3 large garlic cloves
- 1 tablespoon extra-virgin olive oil
- 1 fresh lime, juiced. (Set aside 3 tablespoons for marinade)
- 4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound)
- 1 large peach or nectarine
- 1 pint grape or cherry tomatoes (10 ounces), quartered
- 2 scallions, finely chopped
- 1 tablespoon finely chopped fresh jalapeño chile
- 1/4 cup chopped basil
- 2 tablespoons chopped mint
- 2 tablespoons red-wine or cider vinegar
- 1 tablespoon chili powder (optional)
Directions
- Mince the garlic and mash it with a pinch of salt, then stir in the olive oil, the 3 tablespoons of lime juice and the chili powder if using.
- Rub the mixture over the pork chops and let them sit for 20 to 30 minutes while you prepare the relish.
- Pit and dice the peach or nectarine and toss it with the tomatoes, scallions, jalapeño, basil, mint, vinegar, the rest of the lime juice and a pinch of salt.
- Heat a grill or grill pan to medium-high and oil the grates.
- Grill the chops for 4 to 6 minutes per side, until nicely marked and an instant-read thermometer reads 145°F (63°C) near the bone.
- Rest the chops for 5 minutes, then serve topped with the relish.
From Everyday Paleo