About this recipe:A summertime salsa made with nectarines, tomatoes, lime and chilli pepper brightens up spicy barbecued pork chops. This is a lovely meal to share with friends.
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 onion, diced
2 tablespoons freshly chopped coriander
2 tablespoons fresh lime juice
1/4 teaspoon dried chilli flakes, or to taste
salt to taste
1 teaspoon ground cumin
1 teaspoon chilli powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 thin, boneless pork loin chops
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Method Prep:25min › Cook:8min › Ready in:33min
Preheat an outdoor barbecue for medium-high heat. Lightly oil the grate and set it about 10cm from the direct heat.
To make the salsa, place the nectarines, tomato, onion, coriander, lime juice and dried chilli flakes in a bowl; toss to blend. Season to taste with salt. Cover and refrigerate for 30 minutes to blend flavours.
Stir the cumin, chilli powder, salt and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil and season both sides evenly with the cumin mixture.
Place pork loin chops on the preheated barbecue. Cook until browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates and top with a generous spoonful of salsa.