Grilled Pork Chops with Peachy Hot Salsa

Serves 4

5 peaches, peeled and halved
2 tablespoons honey
2 tablespoons etra-virgin olive oil
1 tablespoon lemon juice
4 center-cut pork chops
1 avocado, finely chopped
1/3 cup finely chopped sweet onion
1 serrano chile, seeded and thinly sliced crosswise
2 tablespoons chopped flat-leaf parsley
salt
1/4 teaspoon sugar
pepper

1. Using a blender or food processor, puree 4 peach halves, the honey, olive oil and lemon juice. Transfer to a 9-inch square glass baking dish and add the pork chops, turning to coat. Cover with plastic wrap and refrigerate for 30 minutes.

2. Preheat a grill to medium-high. Finely chop the remaining 6 peach halves and place in a medium bowl. Stir in the avocado, onion, chile, parsley, 3/4 teaspoon salt and the sugar.

3. Remove the pork chops from the marinade and season both sides with salt and papper. Grill, turning once, about 10 minutes. Let rest for 5 minutes before serving with the salsa.

Served with baked sweet potato fries and tortilla chips.

Results: I love the salsa with this recipe. Steven ate almost all his pork chops and we had no complaints from anyone. I went through the trouble of making the boys their own salsa without the chili, but neither touched it. I should have just given them sliced peaches and avocado on the side. A definite keeper!