Grilled Pork Chops with Nectarine Avocado Salsa

From Stone Fruit Cooking with Hugh Groman Catering


Serves 4

  • 1 medium avocado, diced
  • 1 nectarine, diced
  • ¼ red onion, diced
  • ⅓ bunch cilantro, leaves picked and chopped, stems discarded
  • Juice of 2 limes, or to taste
  • ½ jalapeño pepper, chopped fine
  • Salt and pepper to taste
  • 4 nine-ounce pork chops
  • Salt, pepper, and olive oil for pork chops

For salsa, combine all ingredients (except pork chops) in bowl and stir to combine (can be made up to 4 hours ahead).

Season pork with salt and pepper and drizzle with olive oil. Grill about 3 minutes on each side or until pork is charred on the outside and slightly rosy in the middle.