Serves 4
30 min
Grilled Pork Chops with Hatch Chile Pico de Gallo
Recipe GLPRe0d822694e117d
Succulent bone-in pork chops grilled to perfection and topped with a vibrant, fresh pico de gallo made from roasted Hatch chiles, tomatoes, onions, and cilantro. This gluten-free, dairy-free dish delivers authentic southwestern flavors with a perfect balance of heat and freshness.
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Ingredients
4 thick-cut bone-in pork chops
2 Hatch chiles
2 medium tomatoes, seeded and diced
1/2 cup diced onions
1/4 cup fresh chopped cilantro
1 clove garlic, chopped
3 tablespoons olive oil
1/4 teaspoon salt, plus more for seasoning pork chops
Fresh cracked black pepper to taste
Directions
Preheat your oven broiler to high heat. Line a baking sheet with foil for easy cleanup.
Place the Hatch chiles on the prepared baking sheet, positioning them 6 inches below the broiler element. Broil for 4 to 5 minutes until the skin begins to blister and char. Turn the chiles over and broil the other side for another 4 to 5 minutes until evenly blistered and blackened.
Transfer the hot chiles to a paper bag and seal it closed. Let them steam for 15 minutes to make the skin easier to remove. Once cooled slightly, carefully peel away the charred skin from each chile. Remove the stem and seeds, reserving as few seeds as desired for heat level. Dice the roasted chiles and set aside.
In a medium bowl, combine the diced roasted chiles, diced tomatoes, diced onions, chopped cilantro, chopped garlic, and 1/4 teaspoon salt. Stir gently to combine. Cover and let sit at room temperature until ready to serve. Meanwhile, preheat your grill to medium-high heat.
Pat the pork chops dry with paper towels. Season both sides generously with additional salt and fresh cracked black pepper. Brush both sides lightly with olive oil.
Place the seasoned pork chops on the hot grill. Cook for 4 to 5 minutes without moving them until they release easily from the grates. Flip the chops and cook for 3 to 4 minutes on the second side until a meat thermometer inserted into the thickest part registers 160°F internally.
Transfer the cooked pork chops to a serving plate and let rest for 5 minutes. Top each chop with a generous portion of the Hatch chile pico de gallo and serve immediately.
