Smoked Pork Chops with Onion-Blackberry Relish

The heat from the chipotle pepper and the astringency and sweetness from the blackberries and sweet onions add an unbeatable dose of flavor to savory smoked pork chops.

Smoked Pork Chops with Onion-Blackberry Relish + enlarge image
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4 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
20 mins
Stand:
1 hr
Grill:
5 mins
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Smoked Pork Chops with Onion-Blackberry Relish

Ingredients
2
cups coarsely chopped Vidalia, Walla Walla, or other sweet onions
1
cup water
1/4
teaspoon salt
2
tablespoons red wine vinegar
1
canned chipotle chile pepper in adobo sauce, drained and chopped
1/4
teaspoon salt
1
6
cooked smoked boneless pork chops
1/4
cup snipped fresh Italian (flat-leaf) parsley
1/4
cup sliced green onions
 
Fresh Italian (flat-leaf) parsley sprigs (optional)

Directions

  1. In a small saucepan combine onions, the water, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes; drain. Cool slightly.
  2. For relish, in a serving bowl whisk together vinegar, chipotle pepper, and 1/4 teaspoon salt. Stir in onions and blackberries. If desired, cover and chill for up to 24 hours. Let stand at room temperature for 1 hour before serving.
  3. For a charcoal grill, place chops on the rack of an uncovered grill directly over medium coals. Grill about 5 minutes or until heated through, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
  4. To serve, stir the snipped parsley and the green onions into relish. Serve chops with relish. If desired, garnish with parsley sprigs.

Nutrition Facts

(Smoked Pork Chops with Onion-Blackberry Relish)
    Per serving:
  • 198 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 60 mg chol.,
  • 1752 mg sodium,
  • 13 g carb.,
  • 3 g fiber,
  • 4 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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