Call on your grill and farmers market bounty to make summer dinners simple. Keep this relish recipe handy for adding fresh flavor to grilled fish or pasta salad.
2 medium-size green tomatoes, cut crosswise into 1/4-inch-thick slices
4 (6-oz.) bone-in center-cut pork chops (about 1 inch thick)
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
2 large ripe peaches, cut into 1/2-inch cubes (about 1 1/2 cups)
1 cup fresh corn kernels (from 2 small ears)
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon chopped fresh thyme
Added sugars 0g
Calcium 4% DV
Potassium 14% DV
How to Make It
Heat a grill pan over medium-high. Add tomato slices in a single layer; cook until slightly softened and lightly charred, about 2 minutes per side. Transfer to a cutting board; let cool slightly.
Season pork chops on both sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chops to grill pan; cook over medium-high until a thermometer inserted in thickest portion registers 145°F, about 3 minutes per side, or to desired degree of doneness. Remove from heat; transfer to a plate, and cover loosely to keep warm.
Chop tomato slices; toss together with peaches, corn, oil, parsley, vinegar, thyme, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a medium bowl.
To serve, place 1 pork chop and 3/4 cup relish with juices on each of 4 plates.
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