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Spice Rubbed Pork Chops With Summertime Salsa

Yield Makes 6 servings
Prep: 20 min., Grill: 14 min. Be sure to try the Summertime Salsa over grilled fish or steak. It's also great served with your favorite chips or ice cream.


  • 1/4 cup orange juice
  • 2 teaspoons chopped fresh mint
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon ground cinnamon
  • 2 large peaches, peeled and cubed (about 2 cups)
  • 3 tablespoons pork rub
  • 6 (1-inch-thick) boneless pork chops
  • 1 cup fresh raspberries
  • Garnish: fresh mint sprigs

How to Make It

  1. Stir together first 4 ingredients in medium bowl. Add peaches, tossing to coat.

  2. Coat both sides of pork chops evenly with pork rub.

  3. Grill, covered with grill lid, over medium heat (300° to 350°) 5 to 7 minutes on each side or until done. Gently toss raspberries with peach mixture, and serve with pork chops. Garnish, if desired.

  4. SPICE RUBBED PORK TENDERLOIN: Substitute 2 (3/4- to 1-pound) pork tenderloins for pork chops, and increase rub to 4 tablespoons. Prepare recipe as directed, and grill tenderloins 15 to 20 minutes or until a meat thermometer inserted into thickest portion registers 160°. Let stand 10 minutes before slicing. Makes 6 servings. Prep: 20 min., Grill: 20 min., Stand: 10 min.