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Pork Chops with Two-Tomato Salsa
Prep Time
15 minutes
Cook Time
14 minutes
Total Time
29 minutes
4  People


Recipe makes 4 Servings

4 pork loin chops, cut 1 inch thick
1/8 Tsp H-E-B Black Pepper
1/8 Tsp H-E-B Iodized Salt
1 Tbsp H-E-B Dijon Mustard
1 Tbsp Hill Country Fare Honey
1 Tsp garlic, peeled and minced
1 1/2 cup(s) diced ripe tomatoes (2 medium or 3 small)
1/2 cup(s) H-E-B Sundried Tomatoes
1/2 cup(s) fresh basil, chopped
1/4 Tsp kosher salt
1/4 Tsp Central Market Crushed Red Pepper Flakes
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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 pieces, coarsely chop sun-dried tomatoes, and chop basil.
Combine salsa ingredients in a medium bowl.
Grill chops over medium coals 6-7 minutes per side.
Remove when chops reach 140°F internal temperature for medium-rare. Let rest 2 minutes before serving.
Heat a non-stick skillet over medium heat for 3 minutes.
Add salsa and stir 60 seconds, until warmed.
Top pork with salsa and serve immediately.



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