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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
Tequila-Lime Nectarine Salsa
- 2 very ripe nectarines
- 1/2 cup diced red onion
- 1 lime, juiced and zested
- 1/4 teaspoon sea salt, fine grind
- 1 teaspoon tequila
- Dice your nectarine and add to a serving bowl.
- Add the onion, lime juice, lime zest and salt.
- Add half a teaspoon tequila, mix it all up and taste. Add the other half teaspoon of tequila if you like.
- Allow it to sit at room temperature until you're reading to serve.
Grilled Pork Chops with Crunchies
- 4 center-cut, bone-in pork chops
- 2 tablespoons your favorite dry rub
- 1 tablespoon sea salt
- 2 corn tortillas
- high heat oil for frying
- 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.
- Fill a small, shallow saucepan with about 3/4" of grapeseed or other high heat oil. Heat over medium heat.
- While the oil warms up, cut your tortillas into thin strips, about 1/4" thick.
- 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.
- Remove and place on paper towels. Immediately sprinkle with salt. Let them cool while you prepare the chops.
- Grill the pork chops until cooked through. Immediately plate and serve with crunchies and salsa on top.