This delicious recipe is courtesy Sandra Lee from the Food Network. It serves four, takes about 10 minutes to prepare and 8 minutes to cool.

Peach Salsa Ingredients

1/2 red onion, diced (reserve the other half for Online Round 2 Recipe Orzo Soup with Pork)
2 peaches, halved, pitted and diced
1 tablespoon lime juice
1 teaspoon olive oil
1 tablespoon chopped cilantro leaves
Pinch kosher salt and freshly ground black pepper

Pork Chop Ingredients

5 pork chops, end cut
2 tablespoons canola oil
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon freshly ground black pepper


Salsa: In a bowl toss all of the salsa ingredients together and set aside.
Pork Chops: Heat an outdoor grill or grill pan over medium-high heat. Brush the pork chops with the oil. In a small bowl combine the chili powder, salt and pepper. Generously sprinkle the rub over both sides of each pork chop. Grill the chops until cooked through, about 4 to 6 minutes per side. (Set 1 chop aside for Online Round 2 Recipe, Orzo Soup with Pork.) Arrange the chops on a serving platter and let rest 5 minutes before serving.

Serve the chops with the peach salsa.