Grilled Pork Chops with Peach Pecan Salsa

Submitted by: Katie Morford, Mom’s Kitchen Handbook

A pecan and peach salsa adds fresh flavors to grilled pork chops for an easy and nutritious summer dinner.


  • 4 1-inch thick boneless pork loin chops
  • 3/4 teaspoon plus 1/8 teaspoon kosher salt, divided
  • Freshly ground black pepper, to taste
  • 2 medium peaches, diced
  • 2/3 cup raw pecan pieces
  • 2 tablespoons red onion, diced
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon minced jalapeno pepper
  • 2 teaspoons lime juice


  1. Season the pork chops with the 3/4 teaspoon salt and black pepper.
  2. Heat the grill or grill pan to medium-high heat.
  3. Add pork chops to the grill and cook until nicely browned, about 5 minutes.
  4. Flip the chops and continue to cook until the center registers 135 degrees F, another 5 or 6 minutes.
  5. Transfer to a plate and let rest for at least 5 minutes (the interior temperature will continue to rise and should reach 145 – 160 degrees F. before eating).
  6. While the pork chops are grilling, prepare the salsa: Gently stir together the peaches, pecans, onion, basil, jalapeno, lime juice, and remaining 1/8 teaspoon salt.
  7. Add a generous amount of salsa on top of each chop, with remaining salsa on the side.

Nutrition facts





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