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Grilled Pork Chops with Stone-Fruit Relish

This easy summer dish uses peak of the season ingredients and is as beautiful as it is tasty. Boneless, skinless chicken breasts also works well with this flavorful fruit relish. Smoked paprika makes for a deep smokey flavor and if you like more of a kick, use a serrano instead of the jalapeno. This recipe was adapted from Gourmet Magazine.

Course Main Course
Keyword fruit salsa, pork chops
Servings 4 servings
Author Christina Shoup



  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 3 tbsp lime juice
  • 1 tbsp extra-virgin olive oil
  • 4 pork chops (¾ - 1" thick) boneless or bone-in


  • 1 nectarine, diced peaches or plums also work
  • 1 tsp sugar
  • 1 tbsp lime juice
  • 1 pint cherry tomatoes, quartered
  • 2 scallions, finely chopped use white and green parts
  • 1 tbsp seeded, finely chopped jalapeno pepper use serrano for more kick
  • 3 tbsp chopped basil
  • 2 tbsp chopped mint
  • 2 tbsp red-wine vinegar


  1. For the marinade, combine all ingredients into a ziplock bag or a shallow glass baking dish. Add the pork chops and make sure they are well coated. Let sit while you prepare the relish.

  2. For the relish, combine all ingredients in a medium bowl. Season to taste with salt and pepper.

  3. When ready to cook, prepare gas grill by brushing the grates with oil and heating grill to medium.

  4. Remove pork chops from marinade and pat dry with a paper towel. Season with salt and pepper. Grill chops, turning once, until internal temperature reaches 135°, then tent with foil and rest for 5 minutes. Serve with relish.