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Dry rubbed grilled pork chop with fresh cherry salsa
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5 from 1 vote

Grilled Pork Chops and Cherry Salsa

Dry rubbed with a sweet and spicy rub, these grilled pork chops are cooked to tender perfection and topped with a fresh cherry, pepper and honey salsa.
Prep Time1 hr 15 mins
Cook Time8 mins
Resting Time5 mins
Total Time1 hr 23 mins
Course: Dinner, Main
Cuisine: American, Western
Keyword: cherry salsa, Grilled, grilled pork chops, pork chops
Servings: 4
Calories: 593kcal


Pork Chops

Cherry Salsa

  • 4 cups whole cherries
  • 1 yellow bell pepper
  • 1 jalapeño
  • 1/4 cup fresh mint leaves chopped
  • 2 tbsp honey
  • 1 lemon (or 2 tbsp apple cider vinegar)
  • 1/8 tsp salt
  • 1/8 tsp black pepper

Sweet Pork Dry Rub

  • 1/4 cup dark brown sugar
  • 1 tbsp salt
  • 2 tsp chili seasoning
  • 2 tsp garlic powder (or garlic flakes)
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp cayenne powder


Sweet Pork Dry Rub

  • Mix together in a small bowl and keep in an airtight container.

Pork Chops

  • Rub pork chops on both sides with 2 tablespoons of the dry rub and allow to rest 1 hour minimum, covered in refrigerator. Bring to room temp (about 15 minutes) prior to grilling.

Cherry Salsa

  • In a small bowl whisk together the honey, juice from half the lemon or use apple cider vinegar, salt and pepper. Chop the mint, add to bowl. Slice jalapeño lengthwise and remove seeds. Cut into small strips and then cut into small dice, add to bowl. Cut and use half the yellow bell pepper. Discard stem and seeds. Cut into uniform small dice, add to bowl. Save remains portion for other use. Wash, pit and quarter each cherry, add to bowl.
  • Mix all salsa ingredients together. Place in refrigerator and chill while you grill pork chops.


  • Heat grill to medium (325°F to 350°F) Brush grill or drizzle oil in grill pan.
  • Add dry rubbed pork chops and cook for 2 minutes then reposition chops a quarter turn (for crosss hatch marks) and continue cooking for an additional 2 minutes (4 minutes total) or until the underside is caramelized and the pork releases from the grill.
  • Cook 2 minutes then reposition chops a quarter turn again (for crosss hatch marks) and continue cooking for an additional 2 minutes (4 minutes total) or  until the internal temperature is 145°F.
  • Transfer pork chops to a plate, cover loosely with foil. Allow to rest for 5 minutes before serving.
  • Serve with cherry salsa spooned over each pork chop.


Calories: 593kcal | Carbohydrates: 53g | Protein: 51g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 1283mg | Potassium: 1358mg | Fiber: 5g | Sugar: 40g | Vitamin A: 1135IU | Vitamin C: 83.8mg | Calcium: 87mg | Iron: 3.4mg