Cumin Pork Chops with Peach-Pineapple Agave Salsa

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  • Complexity: medium
Cumin Pork Chops with Peach-Pineapple Agave Salsa


  • Peaches
  • Pineapple
  • Red Onion
  • Lime Juice
  • Railean "El Perico" Blue Agave
  • Black Pepper & Salt
  • pork chops
  • whole cumin seeds
  • Olive Oil


  1. For Peach-Pineapple Salsa

    4 firm peaches, chopped

    1 ½ cups chopped pineapple (drained)

    ½ chopped red onion

    2 tbs chopped cilantro

    Juice of one lime

    2 tbs Railean "El Perico" Blue Agave

    Black pepper & salt to taste

    For Pork Chops

    8 pork chops (can use bone in or boneless)

    1/3 cup whole cumin seeds

    Olive oil (about 3-4 tbs)

    2 tsp black pepper

    1 tsp salt

    Prepare grill, crush cumin seeds (you can use a spice grinder, mortar & pestle, etc.), mix cumin seeds with the salt & pepper, brush the chops with olive oil and then sprinkle with the spice mixture. Coat both sides of the chops, you may have to press the seeds into the chops a little to make sure it adheres to the meat. To grill the chops, sear both sides over medium to high heat for several minutes, then turn down the grill or move the chops to a cooler part of the grill and grill for about 12 minutes or until a meat thermometer reads 150 degrees. Let rest for a couple of minutes and serve with the peach salsa.

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