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

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.


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.

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