Raspberry Peach Glazed Pork Chops & Nectarine Salsa

Grilled pork chops with nectarine salsa

Pork and fruit go together perfectly so when I was looking to make a grilled pork chops recipe, I turned to the Stonewall Kitchen raspberry peach champagne jam that we carry in our fruit baskets – it makes the perfect glaze! Mixed with a bit of bourbon and a hint of spice from sriracha, the glaze was divine on the pork chops. To up the fruit ante a bit more, I put together a fresh fruit salsa made from nectarines (the unfuzzy cousin of the peach), bell peppers, lime juice, and jalapeños.

You can feel free to use any sort of jam and fruit for the salsa that you prefer – just raspberry jam would be delicious, pineapple, other stone fruits like plums, peaches or apricots…even strawberry jam would make a great glaze along with the addition of fresh strawberries in the salsa. Or blueberries! The combinations are endless so have fun with it and use what you have in the fridge or go buy the fruit that sounds the best to you; I promise you can’t go wrong.

 

Raspberry Peach Glazed Pork Chops

Adapted from Williams Sonoma

Ingredients:

  • ¾ cup Stonewall Kitchen raspberry peach champagne jam
  • 2 tablespoons bourbon
  • 4 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • ½ teaspoon sriracha
  • 2 large bone-in pork chops (mine were nearly 1 pound each and 1” thick – adjust cook time based on the size of yours; if you use boneless, they will take less time to cook as well)
  • Olive oil, for brushing on pork
  • Salt and cracked black pepper, for pork

 

Directions:

  1. In a small saucepan, add the jam, bourbon, vinegar, and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened – this took about 8 minutes for me. Stir in the sriracha and remove from the heat. You can use the sauce now, or if you’re making this ahead of time, let it cool, cover and refrigerate for 24 hours. If you refrigerated it, be sure to take it out 30 minutes prior to using it for the pork.
  2. Reserve 3 tablespoons of the sauce to use after the chops come off the grill as a glaze.
  3. Prepare a grill for direct grilling over medium-high heat – spray the grill with nonstick grill spray so the chops don’t stick.
  4. Brush the pork chops on both sides with olive oil, sprinkle with salt and pepper, and then brush on some of the sauce, again on both sides.
  5. Grill the chops directly over the heat until they are cooked to your liking – took about 10 minutes per side to achieve medium doneness for me, but my chops were extra thick. Turn them once, and continue to brush with sauce while they cook.
  6. Transfer the chops to a platter, brush them with the reserved 3 tablespoons of sauce, and let stand for 5 minutes. Serve with the nectarine salsa on top or on the side.

 

Nectarine Salsa

Ingredients:

  • 2 cups chopped nectarines
  • 3-4 mini bell peppers in a variety of colors (I used purple, red, yellow, and orange)
  • Diced jalapeños to taste
  • 1 tablespoon chopped fresh mint
  • Zest of 1 lime
  • 2 tablespoons freshly squeezed lime juice
  • Salt and cracked black pepper, to taste

 

Directions:

  1. Combine all ingredients in a bowl and let sit at room temperature for at least 20 minutes before serving.

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