Grilled pork chops with a fresh, Italian-style cherry salsa made with onions, basil and balsamic vinegar.
Friends with cherry trees are good friends indeed, especially when they arrive with baskets filled to the brim!
Mostly this is an opportunity to gorge, and engage in pit spitting contests.
Elise Bauer
Now a note about salsa.
Salsa is just the Spanish word for sauce.
Lovely served with grilled pork chops.
Elise Bauer
The lemon juice will help take the edge off the onions.
Set aside at room temperature.
Put the cherries, onions and chopped basil into a food processor.
Pulse a few times until you have a chunky salsa, with differing textures of cherry.
Alternately, you could chop everything by hand.
Mix in the balsamic vinegar, the 1/2 teaspoon salt and sugar.
Add more of any of these ingredients to taste.
Set aside at room temperature.
you’re free to make this salsa up to 8 hours in advance.
Prepare your grill for high direct heat.
Grill the pork chops over high heat with the grill cover closed for 3 minutes.
Allow to rest for 5-10 minutes before serving.
Serve the pork chops with the cherry salsa.
