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Strawberry Jalapeño Salsa Pork Chops

Strawberry Jalapeno Salsa Pork Chops

We love any excuse to grill, and these Strawberry Jalapeño Salsa Pork Chops are no exception. Try to choose pork chops that are about 1 1/2 inches thick; this will prevent them from drying out and becoming overdone.


Honey Balsamic Marinade

  • 1/4 cup honey
  • 1/2 cup balsamic vinegar
  • 2 cloves roasted garlic (raw is fine too)

Pork Chops

  • Salt and pepper to taste, about 1/4 teaspoon each
  • 2 pounds center cut pork chops (boneless)

Strawberry Jalapeño Salsa

  • 1/2 cup chopped red onion
  • 1 jalapeño pepper, seeds and ribs removed
  • 16 ounces California strawberries, washed
  • 1 handful cilantro
  • 1 teaspoon honey


  1. Honey Balsamic Marinade: In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
  2. Pork Chops: Season pork with salt and pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
  3. To grill, remove from marinade. Let sit for 20 minutes to remove chill. Cook using a cast iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
  4. Strawberry Jalapeño Salsa: While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
  5. Remove stems from strawberries. Chop into small, bite-size pieces.
  6. In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
  7. To serve: Top grilled chops with Strawberry Jalapeño Salsa.

Serves: 6

Nutrition Information: Serving size: 1 pork chop Calories: 349 kcal Fat: 15 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 25 g Sugar: 20 g Sodium: 579 mg Fiber: 2 g Protein: 29 g Cholesterol: 79 mg

Recipe and photo credit (used with permission): California Strawberry Commission

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