Nutrition per serving may change if servings are adjusted.
Grilled Apricot Salsa
4 medium fresh apricots, halved and pitted
3 tablespoons finely chopped red onion
2 tablespoons snipped fresh cilantro
1 tablespoon lime juice
½ of a fresh jalapeño chile pepper, seeded (if desired) and minced (see Tip)
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon black pepper
Chipotle Grilled Pork Chops
1 teaspoon packed brown sugar (see Tip)
½ teaspoon dry mustard
½ teaspoon paprika
½ teaspoon ground chipotle chile pepper
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
4 (8 ounce) bone-in pork rib or loin chops, cut ¾ to 1 inch thick and trimmed
2 teaspoons canola oil
Prepare salsa: Grease grill rack; place apricots, cut sides down. on rack. Grill, covered, over medium-high heat 2 to 3 minutes or until lightly charred. Remove; reduce heat to medium. Chop apricots.
In a medium bowl combine chopped apricots, red onion, cilantro, lime juice, chile pepper, garlic, salt and pepper. Set aside.
Prepare pork chops: In a small bowl combine brown sugar, dry mustard, paprika, ground chipotle chile pepper, salt, garlic powder, onion powder and pepper to make a dry rub (see Tip). Brush chops with oil. Sprinkle with dry rub; rub in with your fingers. Grill chops, covered, 12 to 15 minutes or until a thermometer registers 145°F, turning once. Remove from grill; cover with foil and let stand 3 minutes. Serve chops with salsa. If desired, top with additional cilantro.
Tips: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
If using a sugar substitute, we recommend Splenda ® Brown Sugar Blend. Follow package directions to use product amount equivalent to 1 teaspoon brown sugar. Nutrition Per Serving with Substitute: Same as below, except 4 g sugars.
If you're short on time, you can substitute 1 tablespoon McCormick® brand Southwest Sweet 'N Smoky salt-free seasoning for the dry rub.