By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
157 cal · 25 min
Grilled Pork Chops With Cherry Salsa
Recipe GLPR2ce1ac4d5ef02c
Succulent grilled pork chops paired with a vibrant fresh cherry salsa made with red onion, basil, and a touch of balsamic vinegar. This elegant yet simple dish is ready in just 25 minutes and brings together the juicy sweetness of cherries with savory, herb-infused pork.
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Ingredients
1 1/2 pounds fresh cherries, pitted and halved
1/2 cup red onion, finely chopped
2 tablespoons fresh basil, chopped
1 tablespoon balsamic vinegar
2 tablespoons fresh lemon juice
1 heaping teaspoon sugar
1/2 teaspoon salt
4 pork chops, about 3/4-inch thick
Salt and black pepper to taste
Extra virgin olive oil for brushing
Directions
Prepare the cherry salsa by combining the pitted and halved cherries, finely chopped red onion, fresh basil, balsamic vinegar, lemon juice, sugar, and salt in a medium bowl. Stir gently to combine and set aside at room temperature to allow the flavors to meld while you prepare the pork.
Preheat your grill to medium-high heat, about 400°F. If using a stovetop grill pan, heat it over medium-high heat until it is hot and shimmering.
Pat the pork chops dry with paper towels. Lightly brush both sides with extra virgin olive oil and season generously with salt and black pepper.
Place the pork chops on the hot grill. Cook for 4 to 5 minutes on the first side without moving them, until you see nice grill marks form.
Flip the pork chops and cook for another 4 to 5 minutes on the second side. The pork is done when an instant-read thermometer inserted into the thickest part (not touching bone) reads 145°F for whole cuts of pork.
Transfer the grilled pork chops to a serving platter and let rest for 2 minutes. Top each chop with a generous spoonful of the cherry salsa and serve immediately while hot.
Comments
This is a straightforward dish that checks most boxes for a Charlotte weeknight: pork chops are standard at every major chain, and the salsa components—cherries, red onion, basil, balsamic, lemon—are all available year-round at Harris Teeter, Kroger, Walmart, or Food Lion without a special trip. The 25-minute stated time is honest if you count it from when the grill is hot, though fresher cherries (when in season locally) will taste sharper than the out-of-season fruit most grocery stores stock. The real caveat is cost: fresh cherries run $4–6 per pound depending on the season, and you'll need a couple of pounds for four servings of salsa, pushing the per-serving ingredient cost close to $8–10 before the pork itself. It reheats reasonably well, making it a solid candidate for next-day lunch, and the recipe is unfussy enough for a family with varying appetites since the salsa is built on the side.
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