Grilled Pork Chops with Pico de Gallo

Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Torie Cox
Active Time
25 Mins
Total Time
30 Mins
Yield
Serves 4
By Robby Melvin

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.

Ingredients

  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoon kosher salt, divided
  • 4 (8-oz., 1-inch-thick) bone-in center-cut pork chops
  • 2 tablespoons olive oil, divided
  • 1 pound tomatoes, seeded and diced (about 2 cups)
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup finely chopped white onion (from 1 small onion)
  • 1 medium-size fresh serrano chile, seeded and finely chopped
  • 1 medium garlic clove, minced
  • 1 teaspoon lime zest, plus 3 Tbsp. fresh juice (from 2 limes)
  • 2 cups hot cooked white rice

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

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