Grilled Pork Chops with Strawberry Peach Salsa
Prep time
Cook time
Total time
Pork chops that are brined and grilled to perfection, topped with a sweet and tangy strawberry mango salsa.
Recipe type: Main Course
Serves: 4 servings
  • For the brine:
  • 8 cups water (divided use)
  • ½ teaspoon ground allspice
  • 2 teaspoon ground fennel or whole fennel seeds that have been lightly crushed
  • 3 tablespoons granulated sugar
  • ¼ cup kosher salt
  • 2 teaspoons whole peppercorns
  • 1 dried bay leaf
  • 2 sprigs of fresh thyme or 1 teaspoon dried thyme
  • 4 bone-in pork chops, approximately 1.5 inches thick
  • For the salsa:
  • 1 cup diced peaches
  • 1'2 cup diced strawberries
  • ¼ cup finely chopped fresh cilantro
  • the juice from 1 lime
  • 1 tablespoon thinly sliced green onion
  • 1 teaspoon minced fresh jalapeno (optional)
  • salt to taste
  • lime wedges and cilantro sprigs for garnish, if desired
  1. For the brine:
  2. Pour 1 cup of boiling water into a very large bowl (make sure the bowl will fit in your fridge!). Add the salt and sugar to the water and stir until dissolved. Add the allspice, fennel seeds, peppercorns, bay leaf and thyme; stir to combine. Add 7 cups of very cold water. Place pork chops in the bowl and make sure they are completely submerged in the brine - you can add more water if necessary to cover the meat. Cover the bowl and place in the refrigerator for at least 10 hours but no more than 24 hours.
  3. For the salsa:
  4. Combine all ingredients in a bowl; cover and refrigerate for at least 30 minutes, up to 4 hours.
  5. Heat a grill to medium high. Remove the pork chops from the brine and pat dry with paper towels. Grill for 6-8 minutes per side or until pork is cooked through - the cook time will depend on the thickness of your meat.
  6. Remove the pork chops from the grill and place them on a platter. Spoon the salsa over the pork and serve with lime wedges and cilantro sprigs for garnish if desired.
Recipe by Love, Pasta, and a Tool Belt at