Grilling pork chops gives them so much savory, smoky flavor. In fact, it’s one of our favorite ways to prepare them. For this grilled pork chops with corn salsa recipe, we took the chops up a notch by adding a summery, zesty topping made with grilled corn and store-bought Pico de Gallo. The best part? This dish requires just 15 minutes of prep, making it perfect for both busy weeknight dinners and weekend gatherings! Give it a try and leave us a comment below.
Smart swap: Don’t have corn on hand? No problem! Simply sub in red bell peppers for crunch and flavor. To do, core and seed three peppers, then cut each one into four pieces. Brush each piece with olive oil and grill the vegetables, turning occasionally, until tender, about 4 minutes per side. Let the peppers cool slightly, dice them finely and add to the Pico de Gallo.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 3 ears fresh corn, husks and silks removed
- 1/4 cup olive oil
- 1 (16 oz.) pkg. pico de gallo
- 2 tsp. garlic powder
- 6 (1/4” thick) bone-in pork loin chops
Instructions
PrintPrepare grill for medium direct-heat cooking. Brush corn with 2 Tbs. olive oil; grill, turning occasionally, until lightly browned and tender, about 8 min. Let cool. Cut kernels from cobs; transfer to bowl. Add pico de gallo; stir until evenly combined. Cover; chill until ready to serve.
Meanwhile, in small bowl, combine remaining 2 Tbs. olive oil, garlic powder, 1/2 tsp. salt and 1/4 tsp. pepper; rub all over pork chops. Transfer chops to grill. Grill, flipping once, until slightly pink in centers, 5–7 min. per side. Transfer to platter; let rest 5 min. Top with some of corn salsa; serve with remaining salsa.
Nutrition
- Calories: 310 kcal
- Fat: 16 gram
- Saturated Fat: 4 gram
- Protein: 26 gram
- Carbohydrate: 18 gram
- Fiber: 3 gram
- Cholesterol: 65 mg
- Sugar: 4 gram
- Sodium: 450 mg
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