Author Notes
The original plan was to make mango salsa to go with our grilled pork chops, however, I left the store without them and only had nectarines to work with. And so, this twist on regular salsa was born, by adding the tequila. Add it slowly, a little at a time, letting it sit for a while and then re-tasting. The crunchies are an absolute MUST for this recipe - they're so incredibly easy to make and add a wonderful salty crunch to the smokey pork chops and sweet salsa. As for the pork chop rub, really go with your favorite dry rub - BBQ ones are my favorite. —Ashley Marie
Ingredients
- Tequila-Lime Nectarine Salsa
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2
very ripe nectarines
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1/2 cup
diced red onion
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1
lime, juiced and zested
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1/4 teaspoon
sea salt, fine grind
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1 teaspoon
tequila
- Grilled Pork Chops with Crunchies
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4
center-cut, bone-in pork chops
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2 tablespoons
your favorite dry rub
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1 tablespoon
sea salt
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2
corn tortillas
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high heat oil for frying
Directions
- Tequila-Lime Nectarine Salsa
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Dice your nectarine and add to a serving bowl.
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Add the onion, lime juice, lime zest and salt.
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Add half a teaspoon tequila, mix it all up and taste. Add the other half teaspoon of tequila if you like.
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Allow it to sit at room temperature until you're reading to serve.
- Grilled Pork Chops with Crunchies
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Sprinkle one side of your pork chops with the rub, the other side with sea salt. Let sit until room temperature. In the mean time, make your crunchies.
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Fill a small, shallow saucepan with about 3/4" of grapeseed or other high heat oil. Heat over medium heat.
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While the oil warms up, cut your tortillas into thin strips, about 1/4" thick.
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Once the oil is hot enough, fry up the tortilla strips in small batches. They'll only take a few minutes before they're golden.
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Remove and place on paper towels. Immediately sprinkle with salt. Let them cool while you prepare the chops.
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Grill the pork chops until cooked through. Immediately plate and serve with crunchies and salsa on top.
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