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Pork Chops with Two-Tomato Salsa

My H-E-B Texas Life Magazine



Quick and easy


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 minutes 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 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.

Heat 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
My H-E-B Texas Life Magazine

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