pork kabobs with peach salsa

have peaches on the table that are not getting any younger, have pork chops in the freezer, have a garden tomato, finally ripe. i don't know about you, but to me this means pork kabobs with peach salsa!

this is a great combination of summer flavors. the peach and tomato flavors play well together in the salsa, and while the peach comes through, it is anything but sweet. feel free to be heavy-handed with the spice rub on the pork-- it can handle it!

pork kabobs with peach salsa
adapted from grilled pork chops with fresh nectarine salsa
serves 2

2 peaches, peeled, pitted and diced
1 tomato, diced
1/4 cup diced sweet onion
2 Tbsp chopped cilantro
2 Tbsp lime juice
1/4 tsp red pepper flakes
2 boneless pork chops, 1-1 1/2" thick
1 tsp ground cumin
1 tsp chili powder
1 tsp salt and fresh ground pepper to taste
olive oil

combine peaches, tomato, cilantro, lime juice, and red pepper flakes. season with salt to taste, and drizzle with a little olive oil before giving it a final toss. allow to sit for a half hour or more for flavors to blend.

fire up the grill to medium/medium-high heat. 

cut chops into even chunks and toss with a little olive oil. combine cumin, chili powder, salt, and pepper, and sprinkle generously on pork to get an even coating. (you may have some spice mixture left over.) thread pork on wooden or metal skewers, leaving space between each piece for even cooking.

place on preheated grill and cook, turning a couple of times, until cooked through but not dry, about 10 minutes. (i didn't do the cooking on the grill, so i can't quite say how long it cooked. until it was done, basically. pull a chunk off and slice it open to test. if juice run clear, they're done. but don't overcook-- dry pork is sadness pork.)

serve with salsa and enjoy!


sources:
pork chops from the happy pigs at skagit river ranch
peaches from tiny's organic
cilantro from stoney plains organic farm
tomato from our garden!