Grilled Pork Chops with Peach & Blueberry Salsa (Vege option substitute pork for sweet potato slices)
Ingredients
- 4 pork chops or cutlets
- 1 1/2 cups fresh blueberries
- Zest and juice of 1 lime
- 1 large peach peeled and finely diced
- 1 small shallot finely chopped
- 3 tablespoons chopped fresh basil
- 3 tablespoons chopped fresh chives
- 2 tablespoons orange marmalade with 1/4 teaspoon of paprika mixed in
- 1 tablespoon olive oil
Instructions
Let pork stand at room temperature 30 minutes.
- Coarsely chop half of blueberries.
Whle the pork comes to room temperature make the salsa
- Toss chopped blueberries with whole blueberries and remaining ingredients. Add salt and pepper to taste.
- Serve immediately, or cover and chill up to 24 hours.
For the pork
- Season well and grill on a BBQ or Griddle over a medium high heat until cooked to your liking. Let rest for 5 minutes
- Arrange pork on a serving platter, and top with Blueberry-Peach Salsa.
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