Grilled Pork Chops with Tomato Peach Relish |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Ingredients:
2 large garlic cloves |
1 tablespoon extra-virgin olive oil |
3 tablespoons plus 1 teaspoon fresh lime juice, divided |
4 (3/4- to 1-inch-thick) bone-in rib pork chops (2 1/4 pound) |
1 large peach or nectarine |
1 teaspoon sugar |
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 vinegar |
1 tablespoon chili powder |
accompaniment: lime wedges |
Directions:
1. Mince and mash garlic to a paste with 1/4 teaspoon salt. Transfer to a bowl and stir in oil and 3 tablespoons lime juice.
2. Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.
3. Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.
4. Stir in tomatoes, scallions, chile, herbs, and vinegar. Let stand while grilling pork.
5. Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
6. Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chili powder, 3/4 teaspoon salt, and 1/4 teaspoon pepper (total).
7. Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.
8. Serve chops with relish.
9. Cooks' note: If you aren't able to grill outdoors, chops can be cooked in a hot oiled large (2-burner) ridged grill pan over medium-high heat, turning over once, 12 to 14 minutes total.
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