PORK CHOPS WITH NECTARINE SALSA
My special pork dish has so much flavor and is a snap to prepare. A sweet, fruity salsa perfectly balances the spicy rub that coats the pan-fried chops. —Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first 6 ingredients. Rub over both sides of pork chops. In a large nonstick skillet, cook pork chops in oil over medium-high heat until juices run clear, 5-6 minutes on each side. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in nectarines, cilantro and oregano; cook until heated through, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 246 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 279mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
NECTARINE SALSA
A refreshingly sweet and tangy blend. Especially good when cooked on the grill and served with a mild fish such as tilapia. If you are grilling fish, the salsa can be cooked on the grill at the same time and served over the fillets.
Provided by STELLY
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
- In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.
Nutrition Facts : Calories 94.6 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 2.7 g, Protein 1.8 g, Sodium 488.8 mg, Sugar 17.8 g
SOUR CHERRY AND NECTARINE SALSA
Provided by Justin Rashid
Categories Condiment/Spread Onion Pepper Appetizer No-Cook Quick & Easy Cherry Nectarine Summer Chill Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in nonreactive bowl and stir well. Cover and refrigerate for at least an hour to allow flavors to meld. Serve with grilled chicken, pork, and other meats or with corn chips. Keeps for several days refrigerated.
NECTARINE SALSA
This is a variation on a nectarine salsa a local pick-your-own farm sells. They printed their recipe in the local paper a few years ago, to their detriment, since I now make my own instead of buying theirs! Jalapeno pepper is optional. Ever since the time I got some on my bare hands and couldn't wear my contact lenses for two days, I've been leery of them, and this tastes fine with or without it. Obviously it will have more of a kick with it. You can also substitute lemon juice for the lime juice. I've also used peaches or pineapple in this. My husband and I have been known to devour this in one sitting. It tastes even better if you put it in the fridge and let the flavors mingle, provided you've the patience to wait that long.
Provided by Sonata
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients in a small bowl.
- Chill (optional).
- Serve with tortilla chips or as an accompaniment to fish.
Nutrition Facts : Calories 65.3, Fat 0.5, Sodium 0.5, Carbohydrate 15.7, Fiber 2.5, Sugar 11.3, Protein 1.6
MAHI MAHI WITH NECTARINE SALSA
A ripe nectarine inspired me to put together a fruity salsa to serve with fish fillets. I received six thumbs up from our three children for this easy, nutritious main dish. -Michelle Augustine, Cincinnati, OH
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- For salsa, in a small bowl, combine the first nine ingredients. Cover and refrigerate until serving., Drizzle fillets with oil; sprinkle with salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill fillets, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque. Serve with salsa.
Nutrition Facts : Calories 247 calories, Fat 8g fat (1g saturated fat), Cholesterol 124mg cholesterol, Sodium 520mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
NECTARINE SALSA
Categories Condiment/Spread Sauce Fruit Herb Pepper No-Cook Fourth of July Nectarine Summer Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir together all ingredients and let stand at room temperature, stirring occasionally, 1 hour, to allow flavors to develop.
GRILLED SALMON WITH NECTARINE SALSA
A Betty Crocker cookbook shares a healthy recipe! A fresh perky salsa adds color and flavor to a 30-minute dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Heat gas or charcoal grill. In ungreased 11x7-inch (2-quart) glass baking dish, place salmon, skin sides down. Drizzle with 1/4 cup of the lemon juice.
- Remove salmon from baking dish; place skin sides down on grill over medium heat. Cover grill; cook 10 to 20 minutes or until salmon flakes easily with fork.
- In medium glass or plastic bowl, mix remaining 1/4 cup lemon juice and remaining ingredients. Serve nectarine salsa over salmon.
Nutrition Facts : Calories 220, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 2 g, Protein 28 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1190 mg, Sugar 8 g, TransFat 0 g
CHICKEN BREAST WITH FRESH NECTARINE SALSA
Plump roast chicken with a quick, raw fruit salsa. It's fresh and easy and the salsa is great with fish as well.
Provided by rsarahl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Comine 2 Tbsp oil, cumin, 1/2 tsp salt and pepper and brush the mixture on the chicken breasts.
- Arrange prepared chicken on a baking sheet and place in the oven to roast for 40 minutes, or until the juices run clear.
- In a small bowl, combine nectarines, onion, cilantro, vinegar, lime juice, lime zest, garlic and remaining oil and salt.
- Cover with plastic wrap and place in the refrigerator until chicken is ready.
- When chicken is cooked, transfer the pieces to serving plates and either top with the salsa, or serve it on the side.
Nutrition Facts : Calories 219.3, Fat 13.8, SaturatedFat 2.9, Cholesterol 46.4, Sodium 338.8, Carbohydrate 8.2, Fiber 1.3, Sugar 4.8, Protein 16
GRILLED SALMON WITH NECTARINE SALSA
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Backyard BBQ Dinner Lunch Seafood Salmon Summer Grill Grill/Barbecue Healthy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.
PORK CHOPS WITH FRUITY NECTARINE SALSA
This special pork dish has a zesty flair and is a snap to prepare. A sweet fruity salsa balances perfectly with the spicy rub that coats the pan-fried chops.-Bonnie Bufford, Nicholson, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients. Rub over both sides of pork chops. In a small nonstick skillet coated with cooking spray, cook pork chops in oil over medium-high heat for 5-6 minutes on each side or until juices run clear. Remove to a serving platter and keep warm., In the same skillet, combine salsa and spreadable fruit. Bring to a boil. Reduce heat; cook and stir over medium heat for 1 minute. Stir in the nectarines, cilantro and oregano; cook 2-3 minutes longer or until heated through. Serve with pork.
Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 253mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
GRILLED PORK CHOPS WITH FRESH NECTARINE (OR MANGO) SALSA
Steps:
- Preheat an outdoor grill on medium-high heat. lightly oil grate, and set 4 inches from the heat. To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover and refrigerate 30 min to blend flavors. Stir the cumin, chili powder, salt and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil and season both sides evenly with the cumin mixture. Place pork chops on preheated grill. Cook until lightly browned and juices run clear, about 4 min on each side. Place pork chops on serving plates and top with salsa.
MANGO NECTARINE SALSA
Feel free to play around with other fruit combinations! With this blending of sweet and spicy, you can't go wrong! Eat hot if desired.
Provided by sassyani2000
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.
- Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes.
- Refrigerate salsa for 30 minutes before serving.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 6.9 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.7 g, Sodium 21.6 mg, Sugar 4.9 g
GRILLED CHICKEN & POLENTA WITH NECTARINE-BLACKBERRY SALSA
Steps:
- Step 1 Preheat grill to medium-high. Step 2 Combine 1 tablespoon oil, cumin, 3/4 teaspoon salt and pepper in a small bowl. Rub 1 teaspoon of the mixture all over polenta. Rub the rest into both sides of chicken. Cut the polenta crosswise into 8 slices. Rub the cut sides of nectarine halves with the remaining 1 teaspoon oil. Step 3 Oil the grill rack (see Tip). Place the chicken, polenta slices and nectarines on the grill. Grill the polenta until hot and slightly charred, 3 to 4 minutes per side. Transfer to a clean plate; tent with foil to keep warm. Grill the nectarines, turning occasionally, until tender, 6 to 8 minutes total. Grill the chicken, until cooked through and no longer pink in the middle, 6 to 8 minutes per side. Transfer the chicken and nectarines to a cutting board. Coarsely chop the nectarines. Let the chicken rest for 5 minutes, then thinly slice. Step 4 While the chicken rests, combine the chopped nectarines, blackberries, cilantro, lime juice, hot sauce and the remaining 1/4 teaspoon salt in a medium bowl. Layer the polenta, chicken and fruit salsa on 4 plates and serve. RECIPE TIPS Tip: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)
CHICKEN WITH NECTARINE-TOMATO SALSA
Provided by Marian Burros
Categories dinner, easy, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk together the cumin, orange juice and chili powder. Wash and dry the chicken breasts and place in orange juice mixture, turning to coat both sides. Allow to marinate for one or two hours.
- Prepare a charcoal fire and allow to burn down until a gray ash covers all the coals.
- Combine tomatoes, peppers, nectarines and chili with maple syrup, lime juice and cilantro in a serving bowl. Set aside.
- Brush chicken breasts with a little olive oil. Grill breasts, cooking for 10 to 15 minutes, depending on thickness, browning on both sides.
- When chicken is cooked, arrange on salsa.
Nutrition Facts : @context http, Calories 424, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 8 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 105 milligrams, Sugar 35 grams, TransFat 0 grams
GRILLED PORK CHOPS WITH NECTARINE SALSA
Steps:
- Salsa place nectarines, tomato, onion, cilantro, lime juice and red pepper in a bowl, toss to blend- season with salt- cover and refrigerate 30 minutes to blend flavors Pork stir cumin, chili powder, salt and pepper together in a small bowl. Brush pork with oil, and season both sides of pork evenly with spice mixture. Marinate for at least 1 hour to overnight- bring pork to room temp before grilling. Place pork on preheated grill. Cook until lightly browned and juices run clear (145 F) about 4 min on each side. Let rest 10 minutes.
TOMATO-AND-NECTARINE SALSA
This was on the MSN Lifestyle page today :) Looks tasty! Can be served with chips or over grilled fish. I would remove the seeded pulp from the tomato before cutting, but the recipe didn't say it so I'll leave that up to you.
Provided by the_cookie_lady
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together.
- Enjoy :).
Nutrition Facts : Calories 62.5, Fat 3.6, SaturatedFat 0.5, Sodium 3.1, Carbohydrate 7.7, Fiber 1.4, Sugar 4.8, Protein 1
HOISIN-MARINATED FILETS MIGNONS WITH NECTARINE SALSA
Provided by Elizabeth J. Westmark
Categories Beef Tomato Marinate Backyard BBQ Dinner Nectarine Grill/Barbecue Gourmet Florida Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Serves 4
Number Of Ingredients 15
Steps:
- Make marinade:
- Finely chop scallion and in a bowl whisk together with remaining marinade ingredients.
- In a large heavy-duty sealable plastic bag combine marinade and steaks, turning steaks to coat with marinade, and seal bag, pressing out excess air. Marinate steaks at room temperature 1 hour.
- Make salsa while steaks are marinating:
- Finely chop nectarine and bell pepper. Seed and finely chop tomatoes. Thinly slice white and pale-green parts of scallions and mince garlic. Wearing protective gloves, discard seeds and ribs from chile and finely chop chile. In a bowl stir together all salsa ingredients and season with salt and pepper.
- Prepare grill.
- Remove steaks from marinade, discarding it, and grill steaks on an oiled rack set 5 to 6 inches over glowing coals, 3 to 4 minutes on each side for medium-rare. (Alternatively, grill steaks in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat.) Transfer steaks with tongs to a platter and let stand 5 minutes.
- Serve steaks with salsa.
CHEF JOHN'S NECTARINE SALSA
Steps:
- Combine nectarines, bell pepper, onions, jalapeno pepper, and cilantro in a bowl. Stir in lime juice, olive oil, salt, and cayenne pepper.
- Cover bowl with plastic wrap. Refrigerate to let flavors develop, 30 minutes to 1 hour.
- Before serving, stir in black pepper. Add a pinch more salt, if needed.
- Note: This salsa will work with any stone fruit, but nectarines are my favorite. They're usually sweet, even when still a bit firm, which I prefer texturally over a perfectly ripe price of fruit. Having said that, if you do have a few peaches to use up this summer, this is something to keep in mind.
GRILLED SWORDFISH WITH NECTARINE-ONION SALSA
This quick fish dish takes hardly more effort than a turn on the grill, and keeps the heat of summer out of the kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat grill to medium heat. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 5 to 6 seconds.)
- Toss nectarines and onions with oil in a medium bowl. Season with salt and pepper. Grill nectarines and onions, turning often, until softened, 15 to 20 minutes. Reserve juices in bowl. Transfer nectarines and onions to a cutting board, and let cool slightly.
- Combine mustard, vinegar, and chile in the reserved bowl. Cut nectarines and onions into 1/4- to 1/2-inch-thick slices. Add to bowl. Stir in mint, and season with salt and pepper.
- Lightly coat both sides of each swordfish steak with oil. Season with salt and pepper. Grill, turning once, until cooked through, 3 to 4 minutes per side. Cut each fish steak in half, and transfer to a serving platter. Top with nectarine-onion salsa.
GRILLED PORK CHOPS WITH FRESH NECTARINE SALSA
A zippy, sweet and spicy nectarine salsa goes really well with pork, particularly grilled pork, in this favorite summer recipe.
Provided by MICHELLE0011
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 33m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.
- To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
- Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.
- Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.
Nutrition Facts : Calories 419 calories, Carbohydrate 10.8 g, Cholesterol 130.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 51.2 g, SaturatedFat 4.8 g, Sodium 91.9 mg, Sugar 6.8 g
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