Place: outdoor
Prep Time: 10 minutes + brine
Cook Time: 6 minutes
Yield: 4 servings

Main Ingredient: Meat




Instructions:
 

For pork:
4- thick, bone-in, center cut pork chops, appx. 3 lbs., brined with F&F Ancho Chile 30 Minute Brine
For Salsa:
1 cup chopped jarred roasted red bell peppers
1/3 cup feta cheese crumbles
1 tablespoon minced jalapeno, or to taste
2 tablespoons snipped chives
1 tablespoon fresh squeezed lime juice
Fire & Flavor Sea Salt w/ Spices or kosher salt and fresh ground black pepper

FIRST  Heat outdoor grill to medium-hot, about 400-450 degrees, and lightly oil grill grates. Place pork on grill and cook for 6-8 minutes a side, or until an instant-read thermometer reaches 140 degrees. Remove pork from grill and tent pork with aluminum foil; set aside.

NEXT  Prepare salsa by combining peppers through lime juice in a small bowl and seasoning with salt and pepper.

LAST  Serve immediately with the grilled pork chops.

What you'll need: