Marinade Ingredients
3 chipotle peppers in adobo sauce
3 cloves minced garlic
juice of one fresh lime
1 tsp. salt
1 tsp. course ground black pepper
1 tsp. ground cumin
1 tsp. dry oregano
1 cup vegetable oil
6 pork loin chops, bone in
Peach Salsa Ingredients
2 free stone peaches, skin and pit removed, chopped small cubes
zest and juice of one lime
1 cup fine sliced scallions
½ cup chopped fresh cilantro
1 jalapeno pepper, seeds and veins removed, and fine chopped
2 tsp. honey
1 tsp. salt
1 tsp. ground black pepper
Peach Salsa Preparation
Blanche the peaches in lightly salted boiling water for one minute. Remove the peaches from the boiling water and submerse in cold water for one minute. Now, simply rub the skin away and cut the peaches in half to remove the pits. Cut each half into small cubes and place in a medium size bowl. Add the remaining salsa ingredients and mix to combine completely. Refrigerate for two hours before using.
Basic Marinade Preparation
Place all of the marinade ingredients in a food processor or blender and pulse until all ingredients are in a liquid state. Pour the finished marinade into a large zip lock bag and add the unseasoned pork chops. Rotate the bag a few times to coat the chops and refrigerate for two hours. Rotate the bag to the opposite side after one hour.
Final Preparation and Grilling
Remove the chops from the bag and wipe off the excess marinade. Place on a hot gas/charcoal grill for one minute and rotate 45 degrees to set the grill marks. Repeat the procedure on the other side and move to the cool side of the grill or holding rack. Close the grill and allow to cook until an internal temperature of 150 to 165 degrees is reached. Plate immediately and serve with the peach salsa and your favorite sides.
Yield: 6 servings
Preparation time:20 minutes
Cook time: 12-15 minutes
