Summer’s here, Memorial Day is calling, and the grill is officially open for business. These Strawberry Jalapeño Salsa Pork Chops bring bright, fresh flavor to your long‑weekend cookout. Choose chops about 1½ inches thick to keep them tender, juicy, and ready for every backyard plate.

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Ingredients

Honey Balsamic Marinade

• ¼ cup honey
• ½ cup balsamic vinegar
• 2 cloves roasted garlic, raw is fine too

Pork Chops

• Salt & Pepper to taste, about ¼ teaspoon each
• 2 pounds of center-cut boneless pork chops

Strawberry Jalapeño Salsa

• ½ cup chopped red onion
• 1 jalapeño pepper seeds and ribs removed
• 16 oz California strawberries washed
• 1 handful cilantro
• 1 tsp honey

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Instructions

To make the Honey Balsamic Marinade:

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  In the bottom of a 9x9 pan, add honey, balsamic, and roasted garlic. Whisk to combine.

To grill the Pork Chops:

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  Season pork with salt & pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
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  To grill, remove from the marinade. Let it sit for 20 minutes to remove chill. Cook using a cast-iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.

To make Strawberry Jalapeño Salsa:

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  While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro, and juice from one lime. Pulse to chop into medium chunks.
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  Remove stems from strawberries. Chop into small, bite-sized pieces.
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  In a bowl, add strawberries and honey; stir. Add the onion and pepper mixture. Season with a sprinkle of salt. Let it sit for about 5 minutes.

To serve:

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  Top grilled chops with Strawberry Jalapeño Salsa.