Hello, summer!

It’s hot out, and we are grilling a good three to four times a week in my home. I’m excited to share my recipe for grilled southwestern pork chops with mango peach salsa. I love grilling fruit in the summertime, and it pairs perfectly with pork chops. This is definitely a twist on the classic pork chops and applesauce but grilled, and there’s no applesauce here. Just a fresh and vibrant grilled mango peach salsa!

Let’s talk about seasoning the pork chops. You’ll make a rub with a combination of chili powder, brown sugar, garlic powder, salt, and ground cumin. Then, you’ll rub the seasoning mixture all over the pork chops. I preheat my grill screaming hot. That’s how I’m able to achieve those gorgeous grill marks. I’m going to let you in on a little secret on how to obtain perfect grill marks.

1. You need a super hot grill; ranging over 500 degrees Fahrenheit.
2. You want to do the 10-and-2 method. You’ll place the chops diagonal as they are at 10:00 on the clock, then turn them to 2:00 on a different side of the grill where the grill grates are super hot. Then, you’ll do the same thing once you flip them over. Think of your grill as four zones. By the end of your grilling experience, you will have used every zone. Or pair it down if you have other items on the grill and use the front and back half of the grill.

Okay, so now that I’ve divulged my perfect grill mark secrets, let’s talk about the process of this meal. You’ll start grilling the pork chops first. During the last five minutes of cook time, you’ll throw the fresh peaches and mangoes on the grill. Once they have a slight char to them, you’ll remove them from the grill, dice them up and serve the fruit salsa on top of the southwestern pork chops.

These pork chops are the ultimate sweet and savory mix. I can’t get enough of this recipe. My family loves this recipe during the summer months while both peaches and mangoes are in season. I serve it with brown basmati rice, black beans, and steamed green beans or even grilled squash – whatever I have in the fridge the night I make this meal.

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

• 4 boneless pork loin chops, 1/2 inch thick
• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried cilantro
• 2 ripe peaches, peeled and halved
• 2 ripe mangoes, peeled and halved
• 1 thick 1-inch slice of red onion
• 1 tablespoon lime juice
• 1 tablespoon chopped fresh cilantro

1. Heat gas grill on high heat (in upwards of 500 degrees Fahrenheit).
2. Mix together the chili powder, brown sugar, garlic, and salt. Rub the chili powder mix on both sides of each pork chop. Set to the side, and then peel the peaches and mangoes, slice them in half.
3. Reduce grill heat to medium and spray the grill with no-stick cooking spray. Place pork on grill. Cover grill; cook six to nine minutes, turning once, until pork is no longer pink in center and internal temperature reads at least 145 degrees Fahrenheit. Remove the pork from the grill, set on a plate and tent with foil.
4. Place the peaches, mangoes, and onion on the grill. Cover and cook for five minutes, turning once. Remove from the grill, and chop into cubed pieces. In a bowl, add the chopped fruit plus add 1 tablespoon fresh cilantro and 1 tablespoon lime juice. Serve pork chops topped with mango peach salsa, or serve salsa on the side.