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Pork Chops with Two-Tomato Salsa
Prep Time:
15 minutes
Cook Time:
12-14 minutes
4 servings

4 boneless H-E-B Natural Pork Loin Chops, cut 1 inch thick

* Salt and ground black pepper

1 Tbsp. Dijon mustard

1 Tbsp. honey

1 tsp. minced garlic

* Two-Tomato Salsa

1½ c. diced ripe tomatoes (2 medium or 3 small)

½ c. coarsely chopped sun-dried tomato halves in oil, drained

½ c. chopped fresh basil

¼ tsp. teaspoon each salt and crushed red pepper flakes


Heat charcoal 30 minutes, until covered with a light layer of ash, or heat gas grill 10 m
inutes with lid closed.
Season pork chops on both sides with salt and pepper. Combine mustard, honey, and garlic
in a small bowl; spread 1 teaspoon over each side of chops and set aside.
For salsa, dice fresh tomatoes into ¼-inch pieces. Coarsely chop sun-dried tomatoes. Chop
basil. Combine salsa ingredients in a medium bowl.
Grill chops over medium coals. To test heat, hold palm just above grate. If heat causes y
ou to pull away in 4 seconds, the temperature is ideal (375°F surface temperature). Cook 6
to 7 minutes per side. Remove when chops reach 140°F internal temperature for medium-rare
doneness. Let rest 2 minutes before serving.
Heat a nonstick skillet over medium heat for 3 minutes. Add salsa and stir 60 seconds, unt
il warmed. Top pork with salsa and serve immediately.

Nutritional Information

No Nutritional Information Available


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