Last summer I made a pork tenderloin with cherry salsa. This summer, not wanting to exactly repeat history, I decided to try a similar take on the dish using pork chops (also, this is what was available to me in the kitchen).
(Must must forgive my plating, it’s summer, we’re grilling, it’s hard to carry big white plates up and down four flights of stairs)
Here’s what you need:
- 3 1-inch thick porkchops
- 1/4 cup of canola oil
- 2 tbsp lime juice
- 1/4 cup of cilantro
- 1 shallot, minced
- 1/2 tsp red pepper flakes
- 10 cherries, cut in half (you can leave the pits in)
In a large Ziploc bag, combine all the ingredients above minus the pork chops. Seal the bag and squish it around so that the cherries release some of their juices. Open the bag up and place the pork chops inside. Makes sure both sides are covered by the oil mixture. Place in the fridge for at least two hours to marinate.
Heat the grill on medium high. Place pork chops on grill and let cook about 5 – 6 minutes on each side. Let sit 10 minutes before serving.
(As you can see here, I received a MASSIVE zucchini in my farm box)
I served with grilled zucchini (clearly) and roasted chick pea arugula salad (recipe here).