Grilled Honey Ginger Pork Chops With Peach Salsa
4 bone-in pork chops
1 cup Honey Ginger marinade
2 cups peaches, peeled and small diced (about 2 to 3 peaches)
1/2 cup red bell pepper, seeded and small diced
1/4 cup scallions, thinly sliced
2 tablespoons red onion, minced
1/4 cup fresh lime juice
1 tablespoon honey
2 tablespoons cilantro, washed and chopped
1 teaspoon fresh ginger, peeled and minced
1 teaspoon jalapeno pepper, seeded and minced
Salt and pepper
Place the pork chops in a sturdy plastic zip bag. Pour the marinade over the chops, then seal the bag well and place it in the refrigerator for at least an hour, up to 12 hours.
Next, make the salsa: whisk together the lime juice and honey. Pour the dressing over the rest of the salsa ingredients and gently toss to coat. Season the salsa to taste with salt and pepper. Refrigerate the salsa until you are ready to serve the chops.
Preheat grill to high heat. Remove the chops from the bag. Discard the bag and excess marinade. Season the chops well on all sides with salt and pepper. Place the pork chops on the hot grill and cook for 5-7 minutes. Flip the pork chops and continue to cook on the opposite side until internal temperature reaches 145°F, approximately 4 - 6 minutes depending on the thickness of the chop. Remove the chops from the grill and let them rest at room temperature for 10 minutes before serving. When serving, top each chop with a generous scoop of the salsa.