Grilled pork chops are great for weeknight dinners because they don't take a long time to make and are filling. We topped this recipe with homemade pico de gallo. Zesty pico de gallo is perfect way to use over-ripe tomatoes. The salsa can be made with any type or combination of tomatoes except for grape or cherry, which are too small to seed. If you're not a fan of pork, serve the salsa over grilled chicken, steak, or fish.

Robby Melvin


Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox

Recipe Summary test

25 mins
30 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high (400°F to 450°F). Stir together black pepper, cumin, chili powder, and 1/2 teaspoon of the salt in a small bowl. Brush pork chops with 1 tablespoon of the oil; rub with black pepper mixture. Set aside.

  • Stir together tomatoes, cilantro, onion, serrano, garlic, lime zest, lime juice, and remaining 1 tablespoon oil and 1 teaspoon salt in a bowl.

  • Place pork chops on oiled grates. Grill, covered, turning occasionally, until a thermometer inserted in thickest portion of meat registers 145°F, about 6 minutes. Remove from grill; let rest 5 minutes. Serve over rice with pico de gallo.