3/4 teaspoon plus 1/8 teaspoon kosher salt, divided
Freshly ground black pepper, to taste
2 medium peaches, diced
2/3 cup raw pecan pieces
2 tablespoons red onion, diced
2 tablespoons chopped fresh basil
1 teaspoon minced jalapeno pepper
2 teaspoons lime juice
Preparation
Season the pork chops with the 3/4 teaspoon salt and black pepper.
Heat the grill or grill pan to medium-high heat.
Add pork chops to the grill and cook until nicely browned, about 5 minutes.
Flip the chops and continue to cook until the center registers 135 degrees F, another 5 or 6 minutes.
Transfer to a plate and let rest for at least 5 minutes (the interior temperature will continue to rise and should reach 145 – 160 degrees F. before eating).
While the pork chops are grilling, prepare the salsa: Gently stir together the peaches, pecans, onion, basil, jalapeno, lime juice, and remaining 1/8 teaspoon salt.
Add a generous amount of salsa on top of each chop, with remaining salsa on the side.
