Pork Chops with Bing Cherry Salsa

This recipe was in a magazine add for Turning Leaf wine. For some reason I cut it out of the magazine- and I'm glad that I did. This recipe is fancy-looking and will impress dinner guests. And it's pretty simple to make too. Double bonus!

INGREDIENTS

4 center-cut pork chops (bone in)

1 small garlic clove, minced

2 scallions, white and green parts, sliced thin

1 cup pitted Bing cherries, cut into quarters

1 tsp minced fresh jalapeno chile

2 tsp chopped cilantro

1 ½ tsp sugar

3 TBS balsamic vinegar

Salt and pepper

Olive oil, for brushing

DIRECTIONS

Allow pork chops to come to room temperature, about 30 minutes.

Make Salsa: combine garlic, scallions, cherries, jalapeno, cilantro, sugar and vinegar together in bowl. Add salt and pepper to taste. Set aside.

Pat pork chops dry and season generously with salt and pepper. Heat grill to high heat. Lightly brush the pork chops with olive oil and grill about 4 minutes on each side, or until just firm and barely pink inside.

Serve pork chops hot, topped with salsa.

VERDICT

I've never made "bone-in" porkchops before, but they seemed to hold the moisture in much better than traditional boneless chops. And the tenderloin part of the cut was REALLY good too!

The salsa doesn't taste like cherries to me, the cilantro and balsamic vinegar are both really overpowering flavors. But it is delicious.