Best 20 Salsa Pork Chops Recipes

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Salsa pork chops are a simple and flavorful dish that can be prepared in a variety of ways. Salsa, a vibrant condiment made from fresh tomatoes, onions, chili peppers, and spices, adds a zesty kick to pork chops, creating a delectable and tangy meal. Whether you prefer grilled, pan-seared, or baked pork chops, the versatility of salsa allows for endless flavor combinations and cooking methods. This article provides a comprehensive guide to crafting the perfect salsa pork chops, exploring diverse recipes that cater to various tastes and preferences. So, prepare to tantalize your taste buds and embark on a culinary journey that celebrates the harmonious blend of pork and salsa.

Let's cook with our recipes!

PORK CHOPS WITH MANGO SALSA



Pork Chops with Mango Salsa image

Diced mango and chopped onion and pineapple make a fresh and fruity topping for these easy pork chops. For extra flavor, add chopped cilantro to the salsa. -Pete Johnson, Chippewa Falls, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3/4 cup plus 1 tablespoon Italian salad dressing with roasted red pepper and Parmesan, divided
6 boneless pork loin chops (5 ounces each)
1 medium mango, peeled and diced
1/2 cup chopped sweet onion
1/2 cup chopped fresh pineapple

Steps:

  • Pour 3/4 cup salad dressing into a large resealable plastic bag; add pork chops. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally., In a small bowl, combine the mango, onion, pineapple and remaining salad dressing. Chill until serving., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 246 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 297mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH PINEAPPLE SALSA



Grilled Pork Chops with Pineapple Salsa image

Categories     Onion     Pork     Quick & Easy     Pineapple     Hot Pepper     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 tablespoon vegetable oil
2 1/2 teaspoons ground cumin
1/2 teaspoon black pepper
1 1/2 teaspoons salt
4 (1-inch-thick) bone-in rib pork chops (about 2 1/4 lb total)
1/2 pineapple, peeled, cored, and cut into 1/4-inch dice (1 1/4 cups)
1/2 cup finely chopped red onion
1 fresh serrano chile, minced, including seeds
1 tablespoon fresh lime juice

Steps:

  • Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
  • Stir together oil, cumin, pepper, and 1 teaspoon salt in a small bowl, then rub all over pork chops, transferring chops as coated to a tray. Stir together pineapple, onion, chile, lime juice, and remaining 1/2 teaspoon salt in another bowl.
  • Lightly oil grill rack and grill pork chops (covered only if using a gas grill), turning over once, until just cooked through, 6 to 9 minutes total. Transfer to a clean platter and let stand 5 minutes. Serve with pineapple salsa.

GRILLED PORK CHOPS WITH PEACH SALSA



Grilled Pork Chops with Peach Salsa image

Provided by Sandra Lee

Categories     main-dish

Time 18m

Yield 4 servings

Number Of Ingredients 11

1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
Pinch kosher salt and freshly ground black pepper
5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper

Steps:

  • Salsa:
  • In a bowl toss all of the salsa ingredients together and set aside.
  • Pork chops:
  • Heat an outdoor grill or grill pan over medium-high heat.
  • Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.
  • Serve the chops with the peach salsa.

SALSA SKILLET PORK CHOPS



Salsa Skillet Pork Chops image

There's nothing better than turning out a super-quick skillet supper that totally delivers on a meal that'll please the whole family on a busy weeknight. It's a keeper. - Deanna Ellett, Boynton Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups fresh whole kernel corn
1 can (15 ounces) pinto beans, rinsed and drained
1-1/4 cups chunky salsa
2 tablespoons water
1 teaspoon ground cumin

Steps:

  • Sprinkle pork chops with salt and pepper. Heat a large nonstick skillet coated with cooking spray over medium heat. Brown chops on both sides in batches., Return all chops to pan. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

Nutrition Facts : Calories 366 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 548mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

GRILLED JAMAICAN JERK PORK CHOPS WITH MANGO SALSA



Grilled Jamaican Jerk Pork Chops with Mango Salsa image

A Betty Crocker cookbook shares a healthy recipe! A rub of jerk seasoning gives lean chops extra zip.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 15

4 cloves garlic, finely chopped
2 teaspoons dried thyme leaves
1 teaspoon packed brown sugar
1 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 to 1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon crushed dried sage leaves
4 bone-in pork loin or rib chops, about 3/4 inch thick (about 2 lb)
1 medium mango, cut in half lengthwise, seed removed, peeled and chopped (1 cup)
1/4 cup finely chopped red onion
1 tablespoon finely chopped fresh or 1 teaspoon dried mint leaves
1 small jalapeño chile, finely chopped (2 to 3 teaspoons)
2 tablespoons lime juice
1/8 teaspoon salt

Steps:

  • In small glass or plastic bowl, mix jerk seasoning ingredients. Rub evenly on both sides of pork. Cover; refrigerate at least 30 minutes but no longer than 1 hour to blend flavors.
  • Meanwhile, in small bowl, mix salsa ingredients; cover and refrigerate until serving time.
  • Heat gas or charcoal grill. Place pork on grill over medium heat. Cover grill; cook about 15 minutes, turning once, until no longer pink when cut near bone and meat thermometer inserted in center reads 160°F. Serve pork with salsa.

Nutrition Facts : Calories 270, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 8 g, TransFat 0 g

PORK CHOPS WITH NECTARINE SALSA



Pork Chops with Nectarine Salsa image

My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 13

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless pork loin chops (4 ounces each and 1/2 inch thick)
1 tablespoon olive oil
1/4 cup salsa
2 tablespoons apricot spreadable fruit
2 cups sliced peeled nectarines or peaches
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano

Steps:

  • In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.

Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

PORK CHOPS WITH PINEAPPLE SALSA



Pork Chops With Pineapple Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 cup medium- or long-grain white rice
1 pineapple, peeled, quartered lengthwise and cored
1 tablespoon minced peeled ginger
1 tablespoon vegetable oil
1 tablespoon soy sauce, plus a splash for the salsa
1/2 teaspoon Chinese five-spice powder
1 bunch scallions
4 bone-in pork sirloin chops (1/2 inch thick; about 1 3/4 pounds)
Pinch of red pepper flakes

Steps:

  • Combine the rice and 1 2/3 cups water in a medium saucepan and bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the water is absorbed, about 15 minutes. Remove from the heat and let stand until ready to serve.
  • Meanwhile, cut off a 2-inch piece of the pineapple and grate it on the coarse holes of a box grater into a large bowl. Stir in the ginger, vegetable oil, 1 tablespoon soy sauce and 1/4 teaspoon five-spice powder. Add the scallions and pork chops and turn to coat; let marinate at room temperature, 10 minutes. Rub the remaining pineapple with the remaining 1/4 teaspoon five-spice powder.
  • Preheat a grill to medium high. Grill the pork chops until just cooked through, about 3 minutes per side. Grill the scallions and pineapple, turning occasionally, until charred, about 3 minutes.
  • Roughly chop the pineapple and scallions and transfer to a bowl. Add the red pepper flakes and a splash of soy sauce and toss. Serve the pork chops with the pineapple salsa and rice.
  • Photograph by Justin Walker

GLAZED PORK CHOPS WITH MANGO SALSA



Glazed Pork Chops with Mango Salsa image

Use our three tips to ace a taste test without adding fat: Start with well-trimmed chops, brush on a spicy glaze instead of oil, and broil the meat instead of sauteing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 8

4 bone-in pork loin chops (each 8 to 10 ounces and 1/2 inch thick), trimmed of fat
Coarse salt and ground pepper
1 tablespoon adobo sauce
2 tablespoons brown sugar
1 mango, peeled and cut into 1/2-inch pieces
1/2 small red onion, finely chopped
1 small jalapeno chile (ribs and seeds removed), finely chopped
2 tablespoons fresh lime juice

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place pork on baking sheet; season with salt and pepper. Spread with adobo sauce; sprinkle with brown sugar.
  • Broil until an instant-read thermometer inserted in thickest part of a chop, avoiding bone, registers 155 degrees, 8 to 10 minutes. Let rest 5 minutes before serving.
  • Meanwhile, make salsa: In a medium bowl, combine mango, onion, jalapeno, and lime juice. Season with salt and pepper, and toss to combine. Top chops with salsa, and serve with Arugula Cucumber Salad, if desired.

Nutrition Facts : Calories 323 g, Fat 15 g, Fiber 1 g, Protein 28 g

SALSA PORK CHOPS



Salsa Pork Chops image

Make and share this Salsa Pork Chops recipe from Food.com.

Provided by MEGZ7640

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 2

4 pork chops
1 1/2 cups salsa

Steps:

  • Season chops w/salt and pepper.
  • Brown chops on one side in non-stick skillet.
  • Turn chops and add salsa to skillet.
  • Bring to a boil, lower heat, cover and simmer for 8 minute.

Nutrition Facts : Calories 250.2, Fat 14.4, SaturatedFat 5, Cholesterol 75, Sodium 650, Carbohydrate 6.1, Fiber 1.6, Sugar 3, Protein 24

SAUCY SALSA BAKED PORK CHOPS - WITH A TWIST !



Saucy Salsa Baked Pork Chops - With a Twist ! image

Tender, juicy and a bit sweet and spicy ! I looked for a recipe here that would incorporate what I had on hand for my pork chops but couldn't find one. So I came up with this! I made this in about 50 minutes (including prep time) so it was as fast as it was tasty ! The marmalade is a bit different but it really did add a nice sweetness to offset the spicy salsa. Hope you enjoy it as much as we did !

Provided by cfletcher

Categories     Pork

Time 50m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 pork chops
1/2 cup mild salsa
2 tablespoons orange marmalade
1/2 onion, thinly sliced (optional)
salt
pepper
garlic powder

Steps:

  • Heat your oven to 375°F.
  • Heat your frying pan to medium.
  • Add the oil to the pan.
  • Add the pork chops. Season with salt, pepper and garlic powder.
  • Lightly brown for about 2 minutes per side.
  • In a separate bowl, combine the salsa (I used mild but you can choose the heat that you like) and marmalade.
  • Remove the pork chops and place into an oven proof dish. (I used a glass pyrex pie plate).
  • Smother the chops with the salsa mixture and chopped onions.
  • Put into the oven for approximately 40 minutes.
  • Turn the chops 1/2 way and baste with the sauce.
  • Serve with the extra sauce over the chops!

SOUTHWESTERN GRILLED PORK CHOPS WITH PEACH SALSA



Southwestern Grilled Pork Chops with Peach Salsa image

Pair a spicy fruit salsa with zesty grilled pork chops and have it on your dinner table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

3 ripe medium peaches, peeled, chopped (about 1 1/2 cups)
1/4 cup finely chopped red bell pepper
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
2 teaspoons packed brown sugar
2 teaspoons fresh lime juice
1/4 teaspoon finely chopped serrano or jalapeño chile
1 tablespoon chili powder
4 bone-in pork loin chops, 1/2 inch thick (4 oz each)

Steps:

  • Heat gas or charcoal grill. In medium bowl, mix peaches, bell pepper, onion, cilantro, brown sugar, lime juice and chile; set aside.
  • Rub chili powder on both sides of each pork chop. Place pork on grill over medium heat. Cover grill; cook 6 to 9 minutes, turning once, until pork is no longer pink in center. Serve pork chops topped with salsa, or serve salsa on the side.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 50 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 9 g, TransFat 0 g

JERK PORK CHOPS WITH MANGO SALSA



Jerk Pork Chops With Mango Salsa image

Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :)

Provided by Melanie B.

Categories     Pork

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 23

4 boneless pork chops, thick cut
1/2 cup olive oil
1 small red onion, roughly chopped
3 scallions, roughly chopped
1 habanero pepper, stem and seeds removed
1 tablespoon ginger, freshly grated
3 garlic cloves
2 tablespoons red wine vinegar
1 tablespoon dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, fresh ground
1/4 teaspoon clove, fresh ground
1/2 teaspoon allspice, ground
1 lime, juiced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 mangoes, peeled, cored, and diced
1/4 cup red onion, minced
2 tablespoons cilantro, fresh chopped
1 lime, juiced
1 tablespoon orange juice
salt, to taste
pepper, to taste

Steps:

  • Wash and Pat dry the Pork chops. Place in a glass or plastic shallow dish (for marinating).
  • Mix together all of remaining jerk ingredients in a blender or food processor until a smooth puree is accomplished. Pour the jerk sauce over the pork chops and marinate for up to 24 hours. Reserve about 1/4 cup of the mixture for basting.
  • Grill Pork Chops until cooked to the desired doneness. Baste with the reserved jerk sauce while grilling.
  • In the meantime, mix together the Mango salsa ingredients. You can also add some Pineapple to the mixture.
  • Serve the Salsa on top of the Pork Chops on a pretty plate for your dinner guests.

SKILLET PORK CHOPS WITH SALSA VERDE



Skillet Pork Chops with Salsa Verde image

Provided by Molly Yeh

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 1/2 teaspoons sweet paprika
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1/2 teaspoon freshly ground black pepper
Four 12- to 14-ounce bone-in pork loin chops, about 1 inch thick
Extra-virgin olive oil, for cooking
2 cups loosely packed fresh Italian parsley leaves
2 tablespoons capers, drained
1 tablespoon lemon juice plus 1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground cayenne, or to taste
3 scallions, coarsely chopped
1 clove garlic, crushed and peeled
1/3 cup extra-virgin olive oil

Steps:

  • For the pork chops: Preheat the oven to 425 degrees F.
  • Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
  • For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
  • For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

GRILLED RANCH PORK CHOPS WITH PEACH JALAPENO SALSA



Grilled Ranch Pork Chops with Peach Jalapeno Salsa image

Simple grilled pork chops are topped with a super refreshing peach-jalapeno salsa in this quick and flavorful recipe.

Provided by Hidden Valley Ranch

Categories     Trusted Brands: Recipes and Tips     Hidden Valley®

Time 30m

Yield 6

Number Of Ingredients 7

1 ½ cups diced peaches
½ cup diced red onion
½ jalapeno, minced, or more as desired
Fresh lime juice, to taste
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, about 1-inch thick
2 teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix

Steps:

  • Prepare a gas or charcoal grill over medium heat, with one area set to high.
  • In a small bowl, mix the peaches, red onion, and jalapeno together. Add in juice of a 1/2 lime or more, according to taste. Season with salt and pepper. Set aside.
  • Season the pork chops with Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper.
  • Sear chops on the hot part of the grill for about 2 to 3 minutes per side. Move to the cooler part of the grill and continue to cook until a thermometer reads 145 degrees F, about another 6 to 8 minutes. Top with salsa and serve.

Nutrition Facts : Calories 151.6 calories, Carbohydrate 4 g, Cholesterol 46.7 mg, Fat 6.2 g, Fiber 0.4 g, Protein 18.9 g, SaturatedFat 2.4 g, Sodium 104.1 mg, Sugar 2.7 g

TENDER PORK CHOPS WITH MANGO SALSA



Tender Pork Chops with Mango Salsa image

I make the salsa and season the pork in the morning so it's ready to throw on the grill later. For a spicier topping, I add jalapenos to the salsa. -Andrea Rivera, Westbury, New York

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 tablespoons cider vinegar
1 tablespoon salt-free steak grilling blend
1 tablespoon olive oil
4 bone-in pork loin chops (7 ounces each)
SALSA:
2 medium mangoes, peeled and chopped
1 cup chopped sweet onion
1 jalapeno pepper, seeded and finely chopped
1 tablespoon lemon juice
2 teaspoons honey

Steps:

  • In a large resealable plastic bag, combine the vinegar, grilling blend and oil. Add the pork; seal bag and turn to coat. Refrigerate for at least 2 hours., Drain and discard marinade. Grill chops, covered, over medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a thermometer reads 145°. Let stand for 5 minutes before serving., Meanwhile, in a small bowl, combine the salsa ingredients. Serve with chops.

Nutrition Facts : Calories 330 calories, Fat 12g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 67mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic Exchanges

PORK CHOPS WITH PEACH SALSA



Pork Chops With Peach Salsa image

Make and share this Pork Chops With Peach Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup chopped green onion
2 large fresh peaches, peeled,pitted,coarsely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped red bell pepper
1 tablespoon lime juice
1/4-1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
6 pork chops, 3/4 inch thick

Steps:

  • Stir together all salsa ingredients in medium bowl.
  • Cover; refrigerate at least 1 hour.
  • Heat gas grill to medium or charcoal grill until coals are ash white.
  • Meanwhile, combine salt and pepper in small bowl; sprinkle both sides of pork chops.
  • Place chops on grill.
  • Cover; grill, turning once, until desired doneness (10 to 15 minutes).
  • Serve with salsa.

MESQUITE GRILLED PORK CHOPS WITH APPLE SALSA



Mesquite Grilled Pork Chops with Apple Salsa image

The Southwestern version of 'pork chops and applesauce.' They'll want the recipe!

Provided by ranger1

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 3h28m

Yield 4

Number Of Ingredients 10

1 (16 ounce) jar applesauce
1 onions, quartered
1 jalapeno pepper, seeded and minced
1 clove garlic, minced
½ teaspoon salt
1 tablespoon ground white pepper
4 pork chops
1 ½ teaspoons garlic powder
salt and pepper to taste
1 cup mesquite chips, soaked

Steps:

  • In a medium bowl, combine applesauce, onion, jalapeno pepper, garlic, 1/2 teaspoon salt, and white pepper. Refrigerate several hours, or overnight.
  • Season chops with garlic powder, and salt and pepper to taste.
  • Preheat grill for medium-high heat.
  • Sprinkle soaked wood over coals, or place in the smoker box of a gas grill. Lightly oil grate, and place chops on grill. Cook for 6 to 8 minutes per side, or to desired doneness. Serve with applesauce salsa.

Nutrition Facts : Calories 384.3 calories, Carbohydrate 17.8 g, Cholesterol 79.2 mg, Fat 26.7 g, Fiber 2.5 g, Protein 18.4 g, SaturatedFat 9.2 g, Sodium 644.7 mg, Sugar 13 g

PORK CHOPS WITH FRUITY NECTARINE SALSA



Pork Chops with Fruity Nectarine Salsa image

This special pork dish has a zesty flair and is a snap to prepare. A sweet fruity salsa balances perfectly with the spicy rub that coats the pan-fried chops.-Bonnie Bufford, Nicholson, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 13

1 teaspoon chili powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (4 ounces each)
1 teaspoon olive oil
2 tablespoons salsa
1 tablespoon apricot spreadable fruit
1 cup sliced peeled nectarines or peaches
1 tablespoon minced fresh cilantro
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano

Steps:

  • In a small bowl, combine the first six ingredients. Rub over both sides of pork chops. In a small nonstick skillet coated with cooking spray, cook pork chops in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in the nectarines, cilantro and oregano; cook 2-3 minutes longer or until heated through. Serve with pork.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 253mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges

GRILLED PORK CHOPS WITH NECTARINE SALSA



GRILLED PORK CHOPS WITH NECTARINE SALSA image

Categories     Pork     Broil     Dinner     Grill/Barbecue

Yield 4 servings

Number Of Ingredients 12

2 nectarines, pitted and diced
10 ripe tomato seeded and diced
1/4 cup diced onion
2 TBL chopped fresh cilantro
2 TBLS lime juice
1/4 tsp crushed red pepper flakes
salt to taste
1 tsp ground cumin
1 tsp chili powder
salt and pepper to taste
2 TBL olive oil
8 4 ounce boneless pork loin chops

Steps:

  • Salsa place nectarines, tomato, onion, cilantro, lime juice and red pepper in a bowl, toss to blend- season with salt- cover and refrigerate 30 minutes to blend flavors Pork stir cumin, chili powder, salt and pepper together in a small bowl. Brush pork with oil, and season both sides of pork evenly with spice mixture. Marinate for at least 1 hour to overnight- bring pork to room temp before grilling. Place pork on preheated grill. Cook until lightly browned and juices run clear (145 F) about 4 min on each side. Let rest 10 minutes.

PORK CHOPS WITH FRESH PEAR SALSA



Pork Chops With Fresh Pear Salsa image

Make and share this Pork Chops With Fresh Pear Salsa recipe from Food.com.

Provided by dicentra

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 lb pear
1 bell pepper, in 1/2 inch dice
1/3 cup finely chopped red onion
3 tablespoons honey
2 tablespoons apple cider vinegar
1/2 teaspoon red hot pepper sauce
3/4 teaspoon dried sage
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
2 cloves garlic, minced
4 pork chops

Steps:

  • Peel the pears and cut them into ½ inch chunks.
  • Transfer to a large bowl. Add the bell pepper, onion, honey, vinegar, hot pepper sauce, and ¼ teaspoon of the salt.
  • Toss to combine. Refrigerate until serving time.
  • Preheat the broiler.
  • In a small bowl, combine the sage, black pepper, ginger, garlic and remaining salt.
  • Rub the mixture into both sides of the pork chops. Broil 6 inches from the heat for 3-4 minutes per side or until cooked through.
  • Serve with the pear salsa.

Tips:

  • Choose thick-cut pork chops for best results.
  • Use a variety of salsas to create different flavor profiles.
  • Add a little bit of brown sugar or honey to the salsa for a touch of sweetness.
  • If you don't have a grill, you can also cook the pork chops in a skillet over medium heat.
  • Serve the pork chops with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Salsa pork chops are a quick and easy weeknight meal that is sure to please the whole family. With just a few simple ingredients, you can create a flavorful and juicy dish that is perfect for any occasion. So next time you're looking for a delicious and easy meal, give salsa pork chops a try.

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