Print

Pork Chops with Grilled Apricot Corn Salsa

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

Ingredients

Scale
  • 2 center-cut pork chops (I like bone-in)
  • 1/2 tsp sea salt
  • 1/2 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

  1. Heat grill to high heat.
  2. Season pork chops with salt and pepper on each side. Rub with 1 tbsp of the olive oil.
  3. Halve apricots and remove pits. Coat apricots with remaining tbsp of olive oil. Shuck corn.
  4. 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.
  5. 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.
  6. 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. 
  7. 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.

Keywords: grilled pork chops with corn salsa, pork chops with grilled apricot corn salsa

Find it online: https://livelytable.com/summer-grilled-apricot-pork-chops/