Pork Chops With Chili-Spiked Grape Salsa

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Washington Post


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2 cups seedless grapes, halved (preferably red grapes)

1 teaspoon freshly squeezed lemon juice

1 tablespoon rice vinegar

1 teaspoon safflower or mild olive oil

1 clove garlic, minced

1 jalapeno chili pepper, seeded and minced

2 tablespoons snipped fresh chives

2 tablespoons minced fresh cilantro

Generous pinch salt

Freshly ground black pepper

1/4 cup toasted almond slivers, crushed (optional)

4 thin-cut pork chops, bone-in or boneless

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

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