Pork Chops with Two-Tomato Salsa

Prep Time:
15 minutes
Cook Time:
12-14 minutes
4 servings

My H-E-B Texas Life Magazine


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

*Salt and ground black pepper,

1Tbsp.Dijon mustard,


1tsp.minced garlic,

*Two-Tomato Salsa,

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

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

½c.chopped fresh basil,

¼tsp.teaspoon each salt and crushed red pepper flakes,


1 Heat charcoal 30 minutes, until covered with a light layer of ash, or heat gas grill 10 minutes with lid closed.

2 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.

3 For salsa, dice fresh tomatoes into ¼-inch pieces. Coarsely chop sun-dried tomatoes. Chop basil. Combine salsa ingredients in a medium bowl.

4 Grill chops over medium coals. To test heat, hold palm just above grate. If heat causes you 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.

5Heat a nonstick skillet over medium heat for 3 minutes. Add salsa and stir 60 seconds, until warmed. Top pork with salsa and serve immediately.

Nutritional Information

No Nutritional Information Available

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