Pat dry, or dry the cilantro in a salad spinner if you like. Wash all of the produce well, using a colander to avoid losing any cherry tomatoes or herbs down the drain. Tag on Instagram and hashtag it #EatFoodal Cooking By the Numbers… Step 1 – Prep and Measure Ingredients And don’t be afraid to use a grill pan when it’s too cold to venture outdoors! I highly recommend pairing this dish with a crisp Riesling or dry rosé to round out the meal. It’s a mouthwatering recipe that you’ll be happy to serve up all summer long. With the protein already on hand, this delicious dinner is always an option, with just a quick run to the store to grab any of the fruit and vegetables that you don’t already have for the salsa. Just be sure to defrost the chops fully and safely before throwing them on the grill. This dinner is so stinkin’ easy to pull together for a fabulous dinner party, or just a simple weeknight dinner with the family. The best advice I can give you is to keep some pork chops in your freezer at all times, since you never know when you might need them. It’s the best afternoon snack you could ask for – just trust me on this one.

Honestly, you should plan to make a double batch of the salsa, just so you can snack on it the next day with tortilla chips. We love a sweet and spicy combo with pork! For the fall and winter months, try our Maple-Glazed Roast Pork with Root Vegetables.īut we’re still basking in the sunshine of summer now! The fresh tomatoes and mango, summery produce, are natural partners with their sweetness and acidity, so when you get a bit of heat from a jalapeno, it all explodes in your mouth in a symphony of complementary flavors. The fruity and spicy flavors in the salsa are the perfect partner to the savory, juicy pork chops. You take all of this deliciousness and then you pile a big, heaping scoop of mango salsa on top. With less liquid present on the surface of the meat that will need to be evaporated by the heat of the grill, this helps to encourage browning and will create a crisp, flavorful crust. Just be sure to pat the chops dry before you apply the spices. But if you like, you can omit this ingredient. I like to add a little bit of vegetable oil to my rub to make more of a paste, which I find easier to apply.

The spice rub I put together for these pork chops is a combination of savory and rich Southwestern flavors that come pair perfectly with the meat. Now, lots of people can grill a great pork chop, but that juicy, flavorful final product doesn’t come just from the meat itself. But there’s so much more to this dish than simply grilling the meat. This pork chop recipe is my new favorite way to eat pork, hands down. Something about being outside inspires visions of my back patio filled with friends, sipping on beers, getting excited about the juicy meats that are going to come off the grill in mere minutes… Whenever I am grilling, I always want to invite people over. I’m pretty sure this is because the summer is peak grilling season, and prepping your meal on the barbecue is one of the easiest ways to serve up delicious recipes to friends and family. Has anyone else noticed that last-minute dinner parties tend to pop up more frequently during the summer?

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