Grilled Pork Chops topped with Peach Salsa

Grilled Pork Chops topped with Peach Salsa

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings


  • 4 bone in pork chops 1" thick
  • 1 bottle fuzzy navel wine cooler
  • 2 tbsp extra-virgin olive oil
  • 1 tsp Cookies Flavor Enhancer
  • 3 ripe peachs peeled and chopped
  • 2 roma tomatoes seeded and chopped
  • 1/4 cup Vidalia onion chopped
  • 1 small jalopeno pepper minced (adjust according to the amount of heat desired)
  • 1 tbsp fresh Mariposa Farms Cilantro chopped
  • 1 tbsp fresh Mariposa Farms parsley chopped leaves
  • 1 tbsp fresh lime juice
  • 1/2 tsp honey
  • 1/4 tsp chili powder
  • 1/3 cup cucumber diced
  • 1 tbsp fresh Mariposa Farms Mint chopped



  • Set chops in a container to marinade, pour a bottle of fuzzy navel wine cooler over top. Cover and leave set for 3-4 hours.
  • Remove from marinade and pat dry, brush with olive oil and season with Cookies flavor enhancer.
  • Preheat grill to the high setting.
  • Diagonally place the chops on the grill grates. After 2-3 minutes rotate the chops to create your grill marks and continue grilling for another 3 minutes. Flip over placing on the diagonal again, rotate after 3 minutes.
  • Grill until internal temp of 145 degrees F is reached checking with an instant read thermometer. It may be necessary to adjust grilling times depending on the thickness of the chops.

Peach Salsa

  • Combine peaches, tomatoes, onions, cucumbers, jalapeno, cilantro, parsley, mint, lime juice, honey and chili powder. Set aside to let the flavors combine.
  • Serve chops topped with peach salsa.