Grilled Pork Chops with Tomato Peach Relish

Ingredients for Grilled Pork Chops with Tomato Peach Relish

• 2 large garlic cloves

• 1 tablespoon extra-virgin olive oil

• 45ml plus 1 teaspoon fresh lime juice, divided

• 4 (3/4- to 1-inch-thick) bone-in rib pork chops (1.0kg)

• 1 large peach or nectarine

• 1 cucchiaino di zucchero

• 575ml grape or cherry tomatoes (275g), quartered

• 2 spring onions, finely chopped

• 1 tablespoon finely chopped fresh jalapeño chilli

• 1/4 cup chopped basil

• 2 tablespoons chopped mint

• 2 tablespoons red-wine vinegar

• 1 tablespoon chilli powder

• Accompaniment: lime wedges

Mince and mash garlic to a paste with 1/4 teaspoons salt. Transfer to a bowl and stir in oil and 45ml lime juice.

Pour marinade over chops in a glass or ceramic shallow baking dish, then turn to coat. Marinate at room temperature, turning over once, 20 minutes to 1 hour.

Chop peach, then toss with sugar and remaining teaspoon lime juice in a medium bowl and let stand 5 minutes.

Stir in tomatoes, spring onions, chilli, herbs, and vinegar. Let stand while grilling pork.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Meanwhile, remove chops from marinade and pat dry, leaving any bits of garlic. Sprinkle chops on both sides with chilli powder, 3/4 teaspoons salt, and 1/4 teaspoons pepper (total).

Oil grill rack, then grill chops, covered only if using a gas grill, turning over once and moving to area with no coals underneath if flare-ups occur, until just cooked through, 12 to 15 minutes.

Serve chops with relish.

Avvertenza

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