Grilled Mesquite Pork Chop with Peach Salsa

Marinate a fresh pork chop with a generous portion of Cleavers Southwestern Mesquite Rub. Let marinate for 24 hrs. Grill to the temperature of your liking, and top with Peach Salsa

Peach Salsa
2 cups of fresh diced peaches
½ cup diced watermelon
½ cup diced cantaloupe
¼ cup diced strawberries
¼ cup diced red bell peppers
¼ cup fresh diced red onion
¼ cup fresh diced poblano peppers
2 T minced cilantro
2 T diced green onions
2 T honey
1 t minced garlic
1 T red wine vinegar
1 T olive oil
Salt and pepper to taste

Mix all ingredients and let rest for one hour before serving.
Serve over the Cleavers Mesquite Pork Chop and grilled chayote squash.

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