Pork chops with strawberry-tomato salsa
Start-to-finish: 1 hour (30 minutes active) Serves 4
4 bone-in pork chops
1/4 cup balsamic vinegar, divided
1 pint fresh strawberries, hulled and sliced
2 ripe tomatoes, seeded and chopped
1 medium red onion, chopped
1 tablespoon honey
3 tablespoons fresh basil, chopped
Salt and pepper
1 1/2 teaspoon ground coriander seed
Place chops in a shallow pan and brush both sides with half of the balsamic vinegar. Allow to marinate 15-30 minutes.
Combine strawberries, tomatoes and red onion in small bowl; add remaining balsamic vinegar and honey. Stir gently to blend. Add basil, and refrigerate until chops are ready to serve.
Remove chops from marinade; dry both sides of each chop on paper towels. Sprinkle both sides of chops with salt, pepper and ground coriander seed.
Heat outdoor grill or indoor grill pan to high.
Grill chops on each side until they reach desired doneness (will depend on thickness). Pork should be cooked to 145 F internal temperature. Remove chops from grill and cover with aluminum foil. Allow to sit 5-7 minutes before serving. Top each chop with strawberry-tomato salsa.