How to make Grilled Pork Chops with Cherry Tomato Salsa

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Inject the pork chops with cajun injector creole butter, making sure to pump it in well, especially near the bone.

Let the injected pork chops marinate for a while.

Harvest cherry tomatoes from the garden, selecting the ripest ones.

Pick fresh scallions from the garden, trimming the ends and removing the last leaf.

Remove the caps from the cherry tomatoes using a sharp veggie knife to make peeling easier.

Blanch the cherry tomatoes in boiling water for 20-30 seconds to loosen the skins.

Immediately transfer the blanched tomatoes to a bowl of ice water to shock them.

Pinch the skins off the tomatoes, which should come off easily after blanching.

Season the marinated pork chops with Seminole Swamp seasoning, ensuring to coat all surfaces.

Apply Everglades Rub to the pork chops, making sure to cover the fat cap as well.

Remove the membrane from the backside of the pork chops for better flavor absorption.

Place the seasoned pork chops on the grill over the hottest part to sear them and caramelize the rub.

After searing, move the pork chops to the cool zone of the grill to finish cooking.

Grill zucchini on the side while the pork chops are cooking, using the same grill setup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens