Wednesday, April 23, 2014

Rainier Cherry Salsa for a Pork Chop - 52 Condiments

Do you remember yesterday's Post, Thick Cut Butterfly Grilled Pork Chops, a How-to Photo Essay to get PERFECT CHOPS Every Time???  I went into excruciating detail on the advantages of pork right now (cheaper than hamburger), how to cut and trim a large piece of meat (a 3 pound pork loin), how to brine, season and finally grill my favorite go-to grilled sandwich.

But when everything comes together, you get that perfectly beautiful chop with diamond grill marks, seasoned just right and cooked to just the proper temperature (140-145 internal temp) so that the chop is crusty charred outside and moist tender and succulent on the inside... Well it deserves something a little more special.

Like this unique beautiful and flavorful Salsa...

I have made (and enjoyed) this salsa with "normal" Bing Cherries.  But when you can get fresh in season Rainier Cherries it adds an extra level of beauty to the dish in addition to the distinctive taste.  They are a little sweeter and they have a bit stronger cherry taste than the more common varieties.

They are also just a little more expensive (just a little), but since I showed you how to save money yesterday by trimming your own butterfly chops, I used that savings to buy the premium cherries.  Plus they are only really in season a couple of months out of the year so I am only tempted a few times a year.

The Salsa becomes that perfect bite of sweet tart cherry flavoring added to the succulent pork with it;s simple seasoning.

The salsa is also best when made at least a few hours (if not overnight) ahead of time.  Time for those flavors to mix and mingle.  This frees you up to grill the pork just before serving and still present a SPECTACULAR meal!  It also gives the chance for the Lime Juice to slightly pickle the red onions.

OK... Here's what I did...

Rainier Cherry Salsa for a Pork Chop


1/2 lb. fresh Rainier Cherries, stemmed, pitted, halved.
1/2 cup Cilantro
1/2 cup Red Onions, minced
juice of fresh Lime
1 fresh  jalapeno thinly sliced crosswise
thinly sliced.
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

  1. Combine cilantro, 1/4 cup cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. 
  2. Season salsa lightly with salt and pepper and set aside in the refrigerator to let flavors to meld for at least 3 hours (perfect amount of time to brine pork chops).
  3. Serve Chilled over HOT Pork Chops and ENJOY!
And BTW, as much as I enjoy this as a salsa for a pork chop, is equally delicious when paired with a Tri-tip or London Broil!


So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!


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