Easy Paleo Pork Chops Peach Salsa

This juicy paleo pork chop recipe paired with sweet and tangy grilled peach salsa transforms a simple dinner into a summer celebration. The combination of smoky grilled pork and fresh fruit salsa creates a perfect balance that's both satisfying and refreshing.

I discovered this recipe during a particularly hot summer when I wanted something that felt special without heating up my kitchen. The moment my family tasted the combination of spiced pork with the sweet charred peaches, it immediately became our go to summer meal for both casual dinners and when entertaining friends.

Ingredients

• Thick cut pork chops: Choose bone in chops for maximum flavor and juiciness. The thickness helps prevent overcooking
• Chili powder: Adds a gentle heat and depth that complements the sweetness of the peaches
• Allspice: This underutilized spice brings warmth and complexity that elevates the entire dish
• Fresh peaches: Select firm but ripe peaches that will hold their shape on the grill but still have sweet flavor
• Red onion: Provides a sharp contrast to the sweet peaches and savory pork
• Fresh cilantro: Brings brightness and herbaceous notes that tie the salsa together
• Lime juice: The acidity balances the richness of the pork and adds essential freshness

Step-by-Step Instructions

Prepare the grill:

Preheat your grill to medium high heat. This temperature creates perfect grill marks while allowing the pork to cook through without burning. If using a grill pan or cast iron skillet, preheat it similarly on your stovetop.

Season the pork:

Liberally coat all sides of your pork chops with the spice mixture. The combination of chili powder and allspice creates a crust that seals in juices while adding warm, complex flavor. Do not skimp on the seasoning here as it really makes the dish.

Prepare the peaches:

Brush the cut sides of your halved peaches with avocado oil. This prevents sticking and helps achieve those beautiful caramelized grill marks that enhance the natural sweetness of the fruit.

Grill time:

Place both peaches and pork on the hot grill. The peaches need just 5 minutes cut side down to develop caramelization while maintaining their structure. The pork requires 4 to 6 minutes per side depending on thickness to reach a safe internal temperature of 145°F.

Rest the meat:

Allow the pork chops to rest for 5 minutes after cooking. This crucial step allows the juices to redistribute throughout the meat instead of running out when cut, ensuring maximum juiciness.

Create the salsa:

While the pork rests, dice your grilled peaches and combine them with the fresh ingredients. The warm peaches will slightly soften the onion and help the flavors meld together beautifully.

Serve:

Plate the rested pork chops and top generously with the freshly made peach salsa. The warm pork with the room temperature salsa creates the perfect temperature contrast.

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The first time I made this recipe, I accidentally added twice the amount of allspice called for, and it was a happy accident. The warming spice created such a beautiful contrast with the sweet peaches that I now sometimes add a touch extra intentionally. Food discoveries like this remind me that cooking is as much about happy accidents as it is about following recipes exactly.

Storage Instructions

The beauty of this recipe lies in how well the components keep separately. Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. The peach salsa actually improves after a day as the flavors meld together, though the texture will soften slightly. Keep it refrigerated for up to 2 days. For reheating the pork, I recommend warming it gently in a covered skillet with a splash of water to maintain moisture rather than using a microwave which can make the meat tough.

Seasonal Variations

While summer peaches are ideal for this recipe, you can adapt it year round. In fall, try substituting firm pears or apples for the peaches and adding a pinch of cinnamon to the spice mix. During winter months when stone fruit is unavailable, consider a citrus salsa with segments of orange, grapefruit and pomegranate seeds. Spring offers the opportunity to use strawberries or pineapple as your grilled fruit base. The versatility of the spiced pork works beautifully with many fruit combinations.

Serving Suggestions

This complete protein and produce dish stands beautifully on its own, but there are several complementary sides to consider. A simple cauliflower rice absorbs the juices from both the pork and salsa perfectly. For a heartier meal, roasted sweet potatoes with a sprinkle of the same spice blend used on the pork creates flavor continuity. If serving for guests, consider starting with a light cucumber gazpacho to set the stage for the main dish without overwhelming the palate.

Common Queries

→ Can I cook pork chops without an outdoor grill?

Yes, a grill pan or cast iron skillet on the stovetop works well, offering a similar char and flavor.

→ How do I know when pork chops are fully cooked?

Check with a meat thermometer; pork chops are done at 145°F, followed by a brief resting period for juiciness.

→ How should I prepare the peaches for the salsa?

Halve and brush the peaches with avocado oil before grilling to enhance sweetness and achieve nice grill marks.

→ What sides pair well with pork chops and peach salsa?

Try simple salads, roasted vegetables, or cauliflower rice for a wholesome, light meal.

→ Is this dish suitable for meal prep?

Absolutely. You can grill the pork chops and peaches in advance, then assemble the salsa and reheat as needed.

→ Does this meal fit paleo, Whole30, or low carb eating?

Yes, all ingredients are compliant with these dietary preferences for a nourishing and flavorful main dish.