Grilled Pork Chops with Apricot Habanero Salsa

For the past week it feels like I’ve been transported to the Midwest with the abundance of rain we’ve been having. I’ve never before seen the honeysuckle in my yard so green and flourishing.  Even my herbs look happy. These days I’ve been grilling on the urban cowboy that doubles as a s'mores-inducing fire pit every chance I get. This grilled pork chop is as "easy as it gets" once you let the coals smolder down to a medium-high heat.

When picking pork chops, I prefer thick, (1 to 2 inch), bone-in chops. Having the bone left on during the cooking process brings additional flavor through the preservation of moisture. Bones act as an insulator of sorts, enabling a more even heat distribution. I think this is true for most meats, especially chicken which can turn dry and rubbery in a flash, but less so when cooked whole. If you choose a thinner pork chop, or even one without the bone just be aware that the cooking time will vary. This is the time when a meat thermometer comes in handy, as an internal temperature of 145 f. Is the recommended temperature for a pork chop to be fully cooked without drying out. 

If you want to avoid pork, there are plenty of other ways you could re-imagine this recipe to make it work for you. You could try it with chicken, beef, lamb, bison or elk. You could even skip the marinade and enjoy the salsa with grilled shrimp or fish. If you wanted to skip meat all together, you could marinate cauliflower steaks or serve the salsa with avocado and hummus in a taco, wrap or sandwich. The possibilities are delightfully endless.

When it comes to herbs, I know I tend to be biased since creating High Desert Herbs (stokli.com), my New Mexico inspired version of Herbes de Provence, a blend of marjoram, sage, lavender, rosemary, chile and thyme. I keep a tin by my stove at all times and reach for it almost daily. This being said, use what herbs you love and have access to. If you have fresh thyme or lavender, use it!

Regarding the apricot habanero salsa, there are a few things for you to consider. First, the sweetness of apricots varies depending on their level of ripeness. So give the salsa a taste as you’re making it and only add honey if you think it needs it. Similarly, if you want this to be super spicy, add the chile seeds to your salsa. If you want it to be more on the mild side, leave out the seeds and only add one chile. If you want the salsa to have the texture of pico de gallo, I would recommend hand dicing and mincing the ingredients. If you want it to be more on the saucy side, you can give all the ingredients a quick buzz in a food processor or blender.

And if by chance you have any leftover salsa, I would recommend pairing it with tortillas chips and maybe some guacamole on the side, or perhaps my favorite way to use leftovers is to add vinegar or lime juice and a bit of extra virgin olive oil for a bright, luscious vinaigrette that can dress salads for the next week.

Grilled Pork Chops with Apricot Habanero Salsa

Yield: 4-6 servings

Time: around 2-8 hours, depending on how long you marinate

Ingredients

for the pork:

⅓ c. soy sauce

2 T. packed brown sugar

1 T. worcestershire sauce

4 garlic cloves, finely chopped

1 T. dijon mustard 

1-2 t. New mexico chile powder

2 t. herbes de provence or high desert herbs

4 pork chops

for the apricot salsa:

5-7 apricots, depending on size, pitted and diced

1 shallot, finely diced

1 c. cilantro leaves, finely chopped

1-2 habanero chiles, seeded, stemmed, finely chopped

1 T. fresh lime juice

salt, pepper and/or honey to taste

Method

In a bowl whisk together the soy sauce, brown sugar, worcestershire sauce, garlic, dijon, chile powder and herbs. Pour this mixture over the pork chops and marinate in the refrigerator for anywhere from one to eight hours. 

To make the salsa, stir together the apricots, shallot, cilantro, habanero, lime juice, salt, pepper and honey (if needed) in a bowl. If you want it more saucy, you can buzz it in a blender or food processor. Store in the fridge until ready to serve.

To cook the pork chops, remove them from the fridge and preheat your grill to medium-high heat. Dry the chops off with a clean paper towel and season them generously with salt and pepper. Grill on both sides until the internal temperature reads 145 f. Take them off the grill with clean tongs, lightly cover them with foil and let them rest for ten minutes. Serve with the salsa on the side or spooned over the top of each one.