Grilled Pork Chops With Cherry Salsa
Ingredients
- 1/2 cup red onion
- 2 tablespoons lemon juice
- 4 cups cherries
- 4 pork chops
- Salt
- Extra virgin olive oil
- 2 tablespoons fresh basil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 heaping teaspoon sugar
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Instructions
- Mix the chopped onion with the lemon juice in a small bowl and set aside. The lemon juice will help take the edge off the onions.
- Set aside at room temperature.
- A cherry pitter is magical for this task, but if you don't have one, use a small knife. Double check for stray pits, they always seem to find their way into dishes that call for fresh cherries.
- Put the cherries, onions and chopped basil into a food processor. Pulse a few times until you have a chunky salsa, with differing textures of cherry. Alternately, you can chop everything by hand.
- Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar. Add more of any of these ingredients to taste. Set aside at room temperature. You can make this salsa up to 8 hours in advance.
- Prepare your grill for high direct heat. Grill the pork chops over high heat with the grill cover closed for 3 minutes. Turn them 45 degrees on the same side to get a pretty cross-hatch pattern, then close the grill cover and cook another 3 minutes.,Turn the pork chops over, but this time keep the grill cover open and cook for a final 2-3 minutes. Allow to rest for 5-10 minutes before serving.,Serve the pork chops with the cherry salsa.,Did you love this recipe? Let us know with a rating and review!
Source
Original recipe: View Original