Adobo Pork Chops with a Peach Salsa

Adobo Pork Chops With Peach Salsa

Prep time: 20 minutes
Marinating time: 4 to 8 hours
Grilling time: 10 to 12 minutes


Marinade:
2 tablespoons apple cider vinegar
1 chipotle chile in adobo sauce, minced
1 tablespoon adobo sauce (from the canned chipotle)
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 bone-in pork chops each 3/4 to 1 inch thick

Salsa:
2-1/2 cups peaches, peeled and diced
2 plum tomatoes, cored, seeded, and finely chopped
2 scallions (white part only), thinly sliced
1 jalapeño pepper, stemmed, seeded, and finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoons fresh lime juice
Pinch of kosher salt


1. In a small bowl whisk the marinade ingredients. Brush the marinade on both sides of the chops. Cover the chops with plastic wrap and refrigerate for 4 to 8 hours.

2. In a medium bowl mix the salsa ingredients. Cover with plastic wrap and refrigerate until ready to serve.

3. Allow the chops to stand at room temperature for 20 to 30 minutes before grilling. Grill over direct medium heat (350° to 450°F), with the lid closed as much as possible, until the juices run clear, 10 to 12 minutes, turning once. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes. Slice the steaks across the grain into thin strips. Serve warm with the salsa.