http://www.nolacuisine.com/2010/07/14/grilled-pork-chops-with-grilled-peach-salsa/ Celebrating the Food and Drink of New Orleans Louisiana! Thu, 02 Feb 2012 16:40:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.nolacuisine.com/2010/07/14/grilled-pork-chops-with-grilled-peach-salsa/comment-page-1/#comment-115457 etcwarrionr Mon, 26 Jul 2010 12:45:01 +0000 http://www.nolacuisine.com/?p=1076#comment-115457 This was absolutely delicious. I doubled the recipe and used a mix of White Peaches and Eastern Peaches (Southern Peaches are not available in DC). For the Creole Seasoning Blend I used <a href="http://www.slapyamama.com/Store/home.php?cat=250" rel="nofollow">Slap Ya Mama</a> and for the Creole Mustard, I used <a href="http://www.zatarains.com/Products/Condiments-and-Sauces/Creole-Mustard.aspx" rel="nofollow">Zatarain's</a>. For the Pork Chops I asked my butcher for 1.25" thick, bone-in chops, cut from the loin and I cooked them to 158 degrees. They were well-done, but very moist. I served them with a side of dirty rice and they were devoured. This was absolutely delicious. I doubled the recipe and used a mix of White Peaches and Eastern Peaches (Southern Peaches are not available in DC). For the Creole Seasoning Blend I used Slap Ya Mama and for the Creole Mustard, I used Zatarain’s. For the Pork Chops I asked my butcher for 1.25″ thick, bone-in chops, cut from the loin and I cooked them to 158 degrees. They were well-done, but very moist. I served them with a side of dirty rice and they were devoured.

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