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.
- 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
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