Southwest Pork Chops With Hatch Chile Peach Salsa

Seasonal Hatch green chiles and peaches come together in a sweet and spicy harmony of flavors. This salsa is served atop grilled pork chops, which are seasoned with a Southwest brown sugar and chile rub.

servings: 4

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  • 6 small peaches (or 4 medium), coarsely chopped in 1/4 inch cubes
  • 2-3 roasted Hatch green chiles, finely chopped
  • 1-2 tbsp yellow onion, diced
  • Dash of salt
  • 4 tbsp brown sugar
  • 2 tsp Kosher salt
  • 1 tbsp cumin
  • 1 tbsp paprika (optional)
  • 1-2 tsp ancho chile powder
  • 1 tsp garlic powder
  • 4 bone-in pork chops, 1 inch thick


Combine all ingredients for salsa (peaches through dash of salt). Let sit two to six hours. Combine all ingredients for rub (brown sugar through garlic powder). Adjust measurements to taste if needed. Leftover rub can be stored in an airtight container for several months. Two to three hours before cooking, generously cover both sides of pork chops with rub and gently pat into the meat. Place chops back in refrigerator. Remove chops from refrigerator 20 minutes before cooking. Grill chops on direct medium heat for 12 to 15 minutes, turning once halfway through grilling time. Serve immediately, spooning Hatch chile peach salsa on top of the pork chops.

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