Grilled Pork Chops With Fresh Nectarine Or Mango Salsa Food

GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA

Grilled Pork Chops with Fresh Nectarine Salsa image

A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.

Provided by MICHELLE0011

Categories Main Dish Recipes Pork Pork Chop Recipes Boneless

Time 33m

Yield 4

Number Of Ingredients 12

Ingredients

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
¼ cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon crushed red pepper flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

Steps:

Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g

THE BEST GRILLED PORK CHOPS WITH MANGO SALSA

The Best Grilled Pork Chops with Mango Salsa image

Whether you're hosting a dinner party or need a quick weeknight meal for the family, this recipe for grilled pork chops with mango salsa is the answer.

Provided by Meghan Yager

Categories Pork

Time 1h20m

Number Of Ingredients 19

Ingredients

4 bone-in pork chops
1 Tbsp vegetable oil (optional)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
1/2 tsp chili powder (ground ancho or your favorite style)
1 tsp smoked paprika
1/2 tsp packed brown sugar
1 tsp salt
1/4 tsp cayenne pepper
1 ripe mango, diced
1 cup cherry or grape tomatoes, chopped
1 small jalapeno, diced
1/2 small onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon lime juice, or more to taste
1 teaspoon olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper

Steps:

Pat the pork chops dry on both sides with paper towels. Combine all of the spices for the dry rub in a small bowl, and coat the meat with the mixture on both sides. Place in a shallow baking dish without overlapping and set aside in the refrigerator or on the countertop for at least 20 minutes.
Preheat the grill, and oil the grates if necessary, to prevent sticking.
Combine all of the salsa ingredients in a medium-sized bowl, and adjust seasoning to taste. Keep in the refrigerator until ready to serve.
Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops.
Serve pork chops topped with salsa.

Nutrition Facts : ServingSize 1 chop with salsa, Calories 451 calories, Sugar 13.7 g, Sodium 915.2 mg, Fat 15.9 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 17.2 g, Fiber 2.6 g, Protein 58.6 g, Cholesterol 171.6 mg

PORK CHOPS WITH NECTARINE SALSA

Pork Chops with Nectarine Salsa image

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PORK CHOPS WITH NECTARINE SAUCE

Pork Chops with Nectarine Sauce image

As a dietitian, I'm always looking for ways to make meals healthy and delicious. These juicy chops are fast, too. -Suellen Pineda, Victor, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

4 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 tablespoon canola oil
1 small onion, finely chopped
1 garlic clove, minced
3 medium nectarines or peeled peaches, cut into 1/2-inch slices
1/2 cup reduced-sodium chicken broth
1 tablespoon honey, optional

Steps:

Sprinkle pork chops with seasonings. Dredge lightly with flour. In a large skillet, heat oil over medium heat; cook chops until a thermometer reads 145°, 4-5 minutes per side. Remove from pan; keep warm., Add onion to same pan; cook and stir over medium heat 2 minutes. Add garlic; cook and stir 1 minute. Add nectarines; cook until lightly browned on both sides. Stir in broth and, if desired, honey; bring to a boil. Reduce heat. Simmer, uncovered, until nectarines are softened and sauce is slightly thickened, about 5 minutes. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 14g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 414mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

PORK CHOPS WITH MANGO SALSA

Pork Chops With Mango Salsa image

Mango, pineapple and onion make a fresh and fruity topping for these easy pork chops. For extra flavor, add cilantro to the salsa. TIP: Vidalia and other sweet onions are mild-flavored onions that are high in sugar and water content and low in tear-inducing sulfur compounds. Because of these properties, they are not suited for long-term storage, so you should use them within several weeks of purchase. It's important to keep them cool, dry and separate. Place in a single layer, wrapped seperately in foil or paper towels, in the vegetable bin of the refrigerator. If it is not possible to store them in the refrigerator, store them in the colest area of your home with good air circulation. --Taste of Home Test Kitchen Taste of Home Cooking Holiday - June 2010

Provided by ElizabethKnicely

Categories Pork

Time 8h10m

Yield 6 pork chops with mango salsa, 6 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup Kraft roasted red pepper italian parmesan dressing
1 tablespoon Kraft roasted red pepper italian parmesan dressing
6 (5 ounce) boneless pork loin chops
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turing occasionally.
In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving.
Drain and discard the marinade. Grill the chops, covered, over medium heat or broil 4 inches from the heat for 4-6 minutes on each side or until a meat thermometer read 160°. Serve with salsa.

Nutrition Facts : Calories 265.5, Fat 10.1, SaturatedFat 3.5, Cholesterol 95, Sodium 69.3, Carbohydrate 11.4, Fiber 1.3, Sugar 9.6, Protein 31.2