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Pork Chops Topped with Eddie's Peach Salsa

  • Prep Time: 4.5 hours
  • Cook Time: 10 minutes
  • Serves: 4

Ginger and peach are a winning combination.


  • 4 center cut pork chops, ¾ inch thick
  • ½ cup low sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon vegetable oil
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon honey
  • 2 cloves garlic, chopped
  • Non stick spray
  • 1 pint Eddie’s Peach Salsa

To Prepare

In a medium bowl mix together soy sauce, lime juice, mustard, oil, ginger, honey and garlic to create the marinade. Place pork chops in a zip lock bag, pour marinade in bag, seal and refrigerate for 4 hours. Bring chops to room temperature before grilling. To prepare the grill, heat coals indirect on one side of the grill at medium high temperature. By grilling indirectly, the chops can be seared over the grills for a minute then moved to a cooler part of the grill to cook slower. Brush grill rack with oil or spray with non stick spray. Sear chops for 1 minute on each side directly over the coals. Move chops away from the coals, close grill lid and continue to grill for 4 minutes on each side. Chops should be cooked to internal temperature of 160ºF.

To Serve

Pair with Dr. L Reisling.

Eddie's Recipe Tip:

This recipe tastes great with boneless chicken breasts, as well.