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)
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
To make the Honey Balsamic Marinade: In the bottom of a 9x9 pan, add
honey, balsamic and roasted garlic. Whisk to combine.
To grill the 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.
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.
To make 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.
Remove stems from strawberries. Chop into small, bite-size pieces.
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.
To serve: Top grilled chops with Strawberry Jalapeño Salsa.
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: the California Strawberry Commission.