With just 6 ingredients and all cooked on the grill, these easy grilled apricot pork chops make a healthy and delicious summer dinner for any weeknight! (gluten-free, dairy-free)

sliced pork chops topped with grilled apricot and corn salsa on a plate.

One of the things I love most about summer, besides all of the amazing produce, is that you can make an entire meal on the grill! To me, that means little effort, big flavor, and almost zero cleanup. What more could you ask for in a summer dinner? These grilled pork chops with apricot and corn salsa are one such dinner that uses the grill and early summer produce for an easy and flavorful meal.

overhead view on ingredients needed to make grilled pork chops with apricot corn salsa.

Why You'll Love These Grilled Pork Chops

These pork chops come together so easily with just six simple, fresh ingredients with a little help from the grill. Because pork is so flavorful, it needs little more than salt, pepper and oil to be juicy and delicious! Topped with a sweet and smoky salsa made from grilled apricots that get perfectly caramelized, charred corn, and basil, these chops are easy enough for weeknights but impressive enough for guests!

How To Make Pork Chops with Apricot Corn Salsa

six image collage showing steps for making pork chops with grilled apricot corn salsa.

Sprinkle the pork chops with salt and pepper on both sides and rub with olive oil.
Halve the apricots and remove the pits, then coat them with olive oil. Remove husks from the corn.
Grill the pork chops on high heat for 2-3 minutes per side, then move to indirect heat to finish cooking until the internal temperature reaches 135°F, about 5-10 minutes depending on the thickness of your pork chops.
While pork is cooking, grill the apricots and corn on high heat until grill lines just start to appear on the apricots and corn is charred, rotating corn to grill all sides.
Remove the pork chops and cover with foil. Let rest for 10 minutes while you make the salsa.
Cut the kernels from the corn, dice the grilled apricots, dice the onions, and slice the basil. Mix it all in a bowl with the balsamic vinegar.
Slice the pork chops and top with the salsa.

Tips and Recipe Variations

Because pork chops vary in thickness, it's best to go by temperature instead of time. (If you don't already have a meat thermometer, I highly recommend you get one!) Pull the chops when they reach about 135°F. The temperature will rise 5-10 degrees as the pork chops rest.
Don't skip the resting. It's important to allow the temperature to rise (see above) but also to allow the juices to settle back into the meat for a juicy pork chop!
Avoid cooking the apricots too long or they will start to get mushy and be very difficult to handle. You just want to get some color on the cut side without over-cooking. High heat is the best way to achieve this.
If you like a little more spice in your salsa, add some diced jalapeño.
If you can't find apricots, substitute any stone fruit, like peaches, nectarines, or plums!
If you don't have white balsamic vinegar, you can use regular balsamic, red wine vinegar, or white wine vinegar.

grilled pork chops topped with grilled apricot corn salsa on a grey plate.

What To Serve With This Dinner

To minimize cleanup, I like to grill a veggie with grilled dinners. Throw on some asparagus, summer squash, or zucchini. Or try my marinated grilled vegetables!
Keep things light and fresh with a salad. I love my snap pea burrata salad, or a simple arugula salad.
For a simple starchy side, you can never go wrong with some sliced sourdough bread thrown on the grill or my grilled sweet potato wedges.
Grab a dry, citrusy white wine or rosé to complete the meal.

More Pork Chop Recipes You'll Love

overhead view of sliced pork chops with grilled apricot corn salsa on a grey plate surrounded by basil leaves and a spoon of the corn salsa.

If you love grilling season as much as I do, grab more inspiration from this roundup of Healthy Grilling Recipes!

Did you make this recipe? Please leave a star rating in the comments!

Pork Chops with Grilled Apricot Corn Salsa

Print Recipe

With just 6 simple ingredients, these flavorful grilled pork chops topped with a sweet and savory grilled apricot corn salsa are an easy and healthy dinner to kick off early summer grilling! (gluten-free, dairy-free)

Author: Kaleigh
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2-3 servings 1x
Category: main dish
Method: grilled
Cuisine: American

Ingredients

Scale

2 center-cut pork chops (I like bone-in)
½ tsp sea salt
½ tsp freshly cracked black pepper
2 tbsp olive oil, divided
2 apricots
2 ears corn, shucked
2 tbsp red onion, diced
2 tbsp fresh basil leaves, thinly sliced
1 tbsp white balsamic vinegar

Instructions

Heat grill to high heat.
Season pork chops with salt and pepper on each side. Rub with 1 tablespoon of the olive oil.
Halve apricots and remove pits. Coat apricots with remaining tablespoon of olive oil. Shuck corn.
Sear pork chops over high heat for 2-3 minutes per side. Move chops to indirect heat, or turn heat to medium-low, and continue to cook until the internal temperature reaches 135° F. Remove to a plate and cover.
Meanwhile, grill apricots, cut side down, over high heat until grill lines just start to appear. Grill corn, rotating occasionally, until all sides are charred.
While pork chops are resting, prepare the salsa. Diced the apricots and cut the kernels from the corn. Combine apricots, corn, diced onion, basil and balsamic vinegar in a bowl and stir.
Slice pork chops and top with salsa.

Notes

Because pork chops vary in thickness, it's best to go by temperature instead of time. (If you don't already have a meat thermometer, I highly recommend you get one!) Pull the chops when they reach about 135°F. The temperature will rise 5-10 degrees as the pork chops rest.
Don't skip the resting. It's important to allow the temperature to rise (see above) but also to allow the juices to settle back into the meat for a juicy pork chop!
Avoid cooking the apricots too long or they will start to get mushy and be very difficult to handle. You just want to get some color on the cut side without over-cooking. High heat is the best way to achieve this.
If you like a little more spice in your salsa, add some diced jalapeño.
If you can't find apricots, substitute any stone fruit, like peaches, nectarines, or plums!
If you don't have white balsamic vinegar, you can use regular balsamic, red wine vinegar, or white wine vinegar.