2 nectarines, pitted & diced
1 ripe tomato, seeded & diced
1/4 cup diced onion
2 tbsp chopped, fresh cilantro
2 tbsp fresh lime juice
1/4 tsp crushed red pepper flakes
salt to taste
1 tsp ground cumin
1 tsp chili pepper
salt & ground black pepper to taste
2 tbsp olive oil
8 boneless pork loin chops
1. Preheat outdoor grill to medium-high heat. Lightly oil grate and set four inches from heat.
2. To make salsa, place nectarines, tomato, onion, cilantro, lime juice and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover and refrigerate for 30 minutes to blend flavours.
3. Stir cumin, chili powder, salt and pepper together in a small bowl. Place olive oil in small bowl. Brush pork chops with oil and season both sides with cumin mixture.
4. Place pork loin chops on preheated grill. Cook until lightly brown and juices run clear, about 4 minutes on each side. Place pork chops on serving plates and top with generous spoonful of salsa.