Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa

Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa Print this recipe

Yields: 4 servings
Cook time: 20 minutes Prep time: 15 minutes

Ingredients

Grilled Stone Fruit Salsa

  • 1 jalapeño chile seeded, membranes removed, halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 4 to 5 peaches OR plums (or any mixture of additional stone fruits*, to yield 2 cups total chopped fruit)
  • pepper to taste
  • salt to taste

  • 4 pork chops 1½-inch thick, bone-in, or boneless

Marinade

  • ¼ cup balsamic vinegar
  • ¼ cup maple syrup
  • ½ teaspoon pepper coarsely ground

Instructions

  1. Wash and halve fruit. Remove the pits; place fruit in bowl. Pour maple syrup and balsamic vinegar over fruit; toss gently to coat. Allow to marinate at room temperature for 2 hours. Reserving maple-balsamic mixture, place fruit and jalapeño pepper on grill, cut side down.† Grill over direct medium-high heat for 10 to 12 minutes, turning halfway through. Remove fruit and pepper from grill and place back into reserved marinade; cube fruit into 1-inch cubes or quarters. Peel dark skin from jalapeño pepper (if desired); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper.
  1. Place pork chops in resealable plastic bag. In a 1-cup glass measuring cup, stir together maple syrup, vinegar and pepper. Pour over pork in bag; seal bag. Refrigerate for 2 hours. When ready to cook, preheat grill to 400 to 450° F. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill. Cook for 7 minutes per side or until internal temperature reaches 160º F using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes.
  2. Serve chops with salsa.
  3. *Stone fruits are fruits that have a hard stone or pit in the center of the fruit, such as nectarines, apricots or cherries.
  4. †Use a metal grill “wok” or rack for cooking fruits and vegetables to keep them from falling through the grate, if desired. Coat lightly with cooking spray for easy clean-up.

Credit

  1. The National Pork Board
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