Southwest spice meets southern sweetness in this simple grilled pork chop recipe. Mojave Garlic Pepper is the perfect savory southwest blend. To glaze these pork chops, we do a simply pantry staple hack by adding our Peach White Balsamic Vinegar and jarred salsa. Sweet meets heat with a nice tangy balance.
Time: 30 min
Serves 4Rating
/rating_off.png "1 Star")
Loading...| 4 bone-in pork chops | |
| Mojave Garlic Pepper Rub | |
| Rosemary Extra Virgin Olive Oil | |
| 1-1/4 cups salsa | |
| 1/3 cup Peach White Balsamic Vinegar |
| 1. | For outdoor grilling, set up a hot side (approx 425°F) and cooler side (325°F). You can also do this stovetop in a grill pan. Heat pan over medium-high heat. |
| 2. | Rub the chops on both sides with Rosemary Extra Virgin Olive Oil and season with Mojave Garlic Pepper. |
| 3. | Grill or sear the chops on the first side to achieve distinct grill marks - about 4 minutes. Turn the chops and move to the cooler section of the grill or reduce the heat on the stovetop to low. Cook until the chops register 145°F using a meat thermometer. Move to a plate to rest while you prepare the glaze. |
| 4. | Combine the Davey's Salsa and Peach White Balsamic Vinegar in a small pot. Simmer until the mixture thickens and bit and becomes glossy. |
| 5. | Serve the chops with a spoonful of the peach salsa. |
Leave a Reply