Grilled Thick Cut Pork Chops with Summer Salsa

  • Prep Time : 20m
  • Cook Time : 23m
  • Ready In : 43m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    34.5 grams
  • Saturated Fat

    10.5 grams
  • Cholesterol

    232 milligrams
  • Sodium

    327 milligrams
  • Carbohydrate

    15 grams
  • Fiber

    2.5 grams
  • Protein

    71 grams


  • Vegetable oil, for grill grate
  • Kosher salt
  • 1 tablespoon chili powder
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 4, 1 1/2-inches thick double-cut bone-in pork loin chops (about 1 pound each)
  • 2 large ripe peaches, quartered and pit removed
  • 1 tablespoon vegetable oil
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup finely chopped red onion
  • Finely grated zest and juice of 1 lime
  • 1 tablespoon chopped fresh herbs, such as chives, parsley, or mint)
  • Kosher salt and freshly ground pepper


Step 1

1. For the pork: Preheat a grill to medium and lightly oil the grate. In a small bowl, mix 2 teaspoons kosher salt, chili powder, brown sugar, and cinnamon. Divide mixture evenly among chops and rub all over. 

Step 2

2. Place the chops on hot grate over the flame and grill until marked and cooked halfway through, about 10 minutes. Turn the chops and move to a cooler area of the grill; cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, about 10 minutes. Transfer chops to a cutting board and rest for 5 minutes. 

Step 3

3. For the salsa: Meanwhile, brush the peach quarters with 1 teaspoon oil and place on the grill until marked and softened, 2 to 3 minutes. Roughly chop the peaches, about 3/4-inch pieces, and place in a medium bowl along with the tomatoes and red onion. Add 1/4 teaspoon zest to the bowl along with the lime juice, about 4 teaspoons. Add the herbs, and season with salt and pepper. Serve the chops with the salsa.

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