Description
Spice-rubbed pork chops hit the grill for a summery meal. A vibrant peach and tomato salad makes the perfect complement.
Ingredients
Units
Scale
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp soy sauce
- salt and black pepper
- 2 large tomatoes (cut into wedges)
- 1 pint cherry tomatoes (blend of yellow and red)
- 2 large peaches (cut into wedges)
- 1 cups (237 ml) corn kernels (cut from the cob)
- 0.5 cups (118 ml) sliced red onion
- 0.5 cups (118 ml) chopped cilantro
- 3 tbsp Badia Complete Seasoning Mix (divided)
- 4 1-inch cut bone-in pork chops
- 1 cups (237 ml) orange juice
- 1 habanero pepper (seeds and stem removed, finely chopped)
- 2 cloves garlic (chopped)
- 2 tbsp honey
- 5 green onion (sliced thin)
- 1 jalapeno pepper (seeds and stem removed, finely minced)
- 1 cups (237 ml) cilantro leaves
- 1 tbsp white wine vinegar
- 1 tbsp olive oil
Instructions
- In a medium bowl, whisk together olive oil, vinegar, soy sauce, salt, and pepper.
- Add tomatoes, peaches, corn kernels, red onion, and cilantro to the bowl.
- Toss to coat, adjust seasoning, cover, and refrigerate until ready to serve.
For the Soup
- Preheat your grill to medium-high (approximately 375-400°F (190-204°C)).
- Rub 2 tablespoons of Badia Complete Seasoning Mix into the pork chops and place them in a large shallow dish.
- In a small bowl, combine the remaining 1 tablespoon Badia Complete Seasoning Mix, orange juice, habanero pepper, garlic, and honey.
- Pour the mixture over the pork chops, seal with plastic wrap, and marinate for a couple of minutes.
- In a small bowl, toss green onion, jalapeno pepper, cilantro, white wine vinegar, olive oil, salt, and pepper.
- Set aside.
- Add the pork chops to the preheated grill and grill for about 4 minutes on each side until charred.
- Cook to your desired doneness using a meat thermometer.
- Remove the pork chops from the grill and let them rest for at least 5 minutes.
- Serve the pork chops topped with the herb salad and alongside the tomato and peach salad.
Notes
- For extra flavor, marinate the pork chops for at least 30 minutes, or up to 4 hours, for deeper penetration of the marinade.
- To adjust the spice level, reduce or increase the amount of habanero and jalapeno peppers in the marinade and salad.
- Leftover peach salad can be stored in an airtight container in the refrigerator for up to 2 days; the pork chops are best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop + 1/4 salad
- Calories: 500
- Sugar: 15
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 80