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Pork Chops with Stone Fruit Salsa Fresca

Mandy Tanner

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Category

Pork Chops

This stunning summer recipe starts with tender and juicy Kurobuta pork chops topped with a sweet and spicy fresh salsa, made from summer stone fruits and spicy Fresno chilies. Leave the skin on the peaches and plum for easy prep, and mix with a blend of lemon juice, orange blossom honey, and fresh basil to bring out the bright flavors of the fruit and chilies.

The pork chops can be grilled outside or cooked in a pan, and you may substitute the pork seasoning simply for salt and pepper, but we love Snake River Farms own Perfect Pork Rub for this one. Dining al fresco is optional, but encouraged!

Pork Chops with Stone Fruit Salsa Fresca

Ingredients

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    • 4 Kurobuta frenched pork chop

    • 1 tablespoon SRF Perfect Pork Rub, or as needed

    • 1 tablespoon high-heat oil, such as avocado or canola oil optional

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    • 2 medium peaches, pitted and diced into ¼-inch pieces (1 ½ cups)

    • 1 plum, pitted and diced into ¼-inch pieces (½ cup)

    • 2 Fresno chilies, or other peppers such as serrano, or jalapeños, thinly sliced (2 to 3 tablespoons)

    • 2 tablespoon minced shallot, from 1 small shallot

    • 2 tablespoons finely chopped fresh basil leaves, plus more leaves for garnish

    • 1 teaspoon lemon zest, from 1 lemon

    • 2 tablespoon lemon juice, from 1 lemon

    • 2 tablespoon orange blossom honey, or honey

    • 1 tablespoon extra-virgin olive oil

    • 1/8 teaspoon sea salt

    • 1/8 teaspoon freshly ground black pepper

    Directions

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      1. For the Kurobuta Pork Chops; Season the pork chops on all sides with SRF Perfect Pork Rub.

      2. Preheat your grill to 375°F, or a large skillet over medium heat.

      3. If cooking in a pan, add the oil. Place the pork chops in the pan or directly on the grill grates if using a grill. Cook the pork chops on one side for about 10 minutes, or until golden brown and they do not stick to the grates or pan, then flip. Continue to cook until the internal temperature reaches 145°F, or desired doneness, another 10 to 15 minutes.

      4. Remove the pork chops and let rest for 5 minutes before topping with the stone fruit salsa fresca, and garnish with basil leaves as desired. Enjoy!

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      1. Prepare the stone fruit salsa fresca; In a bowl, combine the peaches, plum, Fresno chilies, and shallot. In a separate bowl, combine the basil, lemon zest, lemon juice, honey, olive oil, salt, and pepper, and stir to combine. Pour over the fruit and chilies and toss to combine. Cover and refrigerate until ready to serve.