Ingredients
Scale
For the salsa:
- 2 medium plums (halved and pitted)
- 1 cup cherries (pitted and coarsely chopped)
- ¼ cup chopped red onion
- 1 jalapeno (seeded and finely chopped)
- 1 tablespoons chopped fresh cilantro
- Juice of 1 lime
- salt and black pepper (to taste)
For the pork chops:
- 1 tablespoon canola oil (for the grill)
- 4 pork loin chops (about 1″ thick)
- Badia seasoning*
- salt and black pepper (to taste)
Instructions
- Preheat the grill to medium and brush the grill grates with the canola oil.
- Place the plums cut side down on the hot grill and cook about 3 minutes per side or until softened and charred. Remove from the grill and allow to cool. When the plums are cool enough to handle, remove the peel and chop into ½” chunks and place in a small bowl. Add the cherries, red onion, jalapeno, cilantro, lime juice, salt, and black pepper, to taste. Set aside to let the flavors meld while the pork chops cook.
- Season both sides of the pork chops with salt and pepper, followed by a generous amount of the Badia seasoning on both sides.
- Place the pork chops on the grill and cook 4-5 minutes per side, or until a thermometer reads 150 degrees when inserted into the thickest part of the chops. Remove from heat, cover loosely with foil, and allow to rest about 8-10 minutes.
- Serve warm with salsa, and enjoy!
Notes
Badia seasoning may be found at http://badiaspices.com.
I have a handy cherry pitter that I use to make pitting my cherries so much easier!
You don’t have to peel the plums, because once they’re grilled, the peels slip right off.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main