Meal Planning
More Tools
About Yummly
®/™©2023 Yummly. All rights reserved.
Tangy Maple-Marinated Pork Chops with Stone Fruit Salsa
PORK10Ingredients
35Minutes
180Calories
Add to Meal Planner

Add to Meal Planner
Description
Topping chops with a mélange of grilled stone fruits is a fantastic way to incorporate some of the season’s best produce into an unexpected pork condiment. The sweetness of grilled cherries, plums, apricots, peaches and nectarines is offset by the fiery tang of balsamic vinegar and grilled jalapeno peppers.
Ingredients
US|METRIC
4 SERVINGS
Did you make this?
Add All to Shopping List
Add to Meal Planner
Directions
For an even better recipe experience, download the free Yummly app.
You'll get personalized recommendations and app-exclusive cooking tools that you can take on-the-go.

Scan the QR code or go to yummly.com/mobile
Join us to find perfect-for-you-recipes and inspiration in no time
Sign Up / Log In
Get the free app
Directions
- Place pork chops in resealable plastic bag. In a 1-cup glass measure, stir together 1/4 cup maple syrup, 1/4 cup vinegar and 1/2 tsp pepper. Pour over pork in bag; seal bag. Refrigerate for 2 hours. When ready to cook, preheat grill to 400 to 450 degrees F. Remove chops from bag and discard marinade. Spray chops lightly with cooking spray; place on hot grill. Cook for 7 minutes per side or until internal temperature reaches 145 degree F. using an instant-read thermometer. Remove from grill; cover with foil and let rest for 5 minutes.
- Grilled Stone Fruit Salsa: Wash and halve fruit. Remove the pits; place fruit in bowl. Pour 2 Tbs maple syrup and 2 Tbs balsamic vinegar over fruit; toss gently to coat. Allow to marinate at room temperature for 2 hours. Reserving maple-balsamic mixture, place fruit and jalapeno pepper on grill, cut side down. Use a metal grill “wok” or rack for cooking fruits and vegetables to keep them from falling through the grate, if desired. Coat lightly with cooking spray for easy clean-up.
- Grill over direct medium-high heat for 10 to 12 minutes, turning halfway through. Remove fruit and pepper from grill and place back into reserved marinade from the fruit mixture; cube fruit into 1-inch cubes or quarters. Peel dark skin from jalapeno pepper (if desired); finely chop. Toss with fruit and marinade to combine. Season to taste with salt and pepper.
- Serve chops with salsa.
NutritionView More
Unlock full nutritional details with subscription
180Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories180Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium200mg8% |
Potassium490mg14% |
Protein2g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate45g15% |
Dietary Fiber5g20% |
Sugars37g |
Vitamin A15% |
Vitamin C25% |
Calcium6% |
Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
Add Note

Jot it down
Subscribe to Yummly to add notes