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Fresh peaches and raspberries combine with orange and cinnamon to create a fruity salsa that perfectly complements grilled pork chops.
2 peaches or 3 nectarines, peeled and cut into small cubes (2 cups)
1/4 cup orange juice
1 teaspoon balsamic vinegar
1/2 teaspoon McCormick® Cinnamon, Ground
2 teaspoons chopped fresh mint (optional)
1 cup raspberries
6 boneless pork chops, 1-inch thick (about 1 3/4 pounds)
1 1/2 teaspoons McCormick® Thyme Leaves
1 1/2 teaspoons McCormick® Rosemary Leaves
1 teaspoon McCormick® Grill Mates® Montreal Steak Seasoning
For the Salsa, mix peaches, orange juice, balsamic vinegar, cinnamon and mint in medium bowl. Add raspberries; toss gently. Set aside.
Trim excess fat from pork chops. Mix thyme, rosemary and Steak Seasoning. Rub herb mixture on both sides of pork chops.
Grill over medium heat 5 to 7 minutes per side or until desired doneness. Serve pork chops with Salsa.
(Amount per serving)