THIS POST IS SPONSORED BY Superfresh Growers and Two Bite Cherries.
Dry‑rubbed with a sweet and spicy blend, these grilled pork chops cook up tender and juicy, then finish with a bright cherry, pepper and honey salsa.
I’m excited to share this post in partnership with my friends at Superfresh Growers and Two Bite Cherries.
Two Bite cherries are incredibly sweet and versatile — great eaten fresh, roasted to concentrate their flavor, added to salads, or folded into desserts like an old‑fashioned cherry crisp or a ricotta bruschetta. When I visited the Superfresh Growers team in Yakima, Washington, I saw firsthand how they care for the orchards and packing process that bring these plump cherries to market.
On my tour we had Mount Adams in the background while walking through orchards and the packing facility. The scale of the operation surprised me — they process millions of pounds of cherries each month during season. It was a treat to meet Cat, Erica, Lauren and the rest of the crew and learn more about their work.
For this recipe I wanted a savory application for Two Bite cherries that felt like summer grilling season. I chose thick pork chops, a sweet and slightly spicy dry rub, and a fresh cherry salsa sweetened with honey and brightened with lemon, mint and peppers. The combination worked beautifully.
I used 1‑inch pork chops rubbed with the seasoning and grilled over medium heat until caramelized and cooked to a safe, juicy temperature. The salsa is quick to assemble: quartered cherries tossed with diced yellow bell pepper, seeded jalapeño, chopped mint, honey, and lemon or apple cider vinegar. Chill the salsa while the chops rest slightly after grilling.
This dish is easy to prepare, packs big seasonal flavor, and showcases the natural sweetness of fresh cherries alongside savory grilled pork.
Thanks again to Superfresh Growers and Two Bite Cherries for sponsoring this post, and thank you for supporting the companies that help keep Kevin Is Cooking going.
Here are a few photos from the trip.
Grilled Pork Chops and Cherry Salsa
Print Recipe
Ingredients
US Customary – Metric
Pork Chops
- 2 lbs pork chops
- 2 tbsp Sweet Pork Dry Rub seasoning (See Below)
- 1 tbsp oil
Cherry Salsa
- 4 cups whole cherries
- 1 yellow bell pepper
- 1 jalapeño
- 1/4 cup fresh mint leaves chopped
- 2 tbsp honey
- 1 lemon (or 2 tbsp apple cider vinegar)
- 1/8 tsp salt
- 1/8 tsp black pepper
Sweet Pork Dry Rub
- 1/4 cup dark brown sugar
- 1 tbsp salt
- 2 tsp chili seasoning
- 2 tsp garlic powder (or garlic flakes)
- 1 tsp black pepper
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne powder
Instructions
Sweet Pork Dry Rub
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Mix the dry rub ingredients in a small bowl and store in an airtight container until needed.
Pork Chops
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Rub each pork chop on both sides with 2 tablespoons of the dry rub. Cover and refrigerate at least 1 hour. Remove from the fridge about 15 minutes before grilling to bring to room temperature.
Cherry Salsa
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Whisk together honey, juice from half a lemon (or 2 tablespoons apple cider vinegar), salt and pepper in a small bowl. Add chopped mint. Slice the jalapeño lengthwise, remove the seeds, then finely dice. Remove stem and seeds from half the yellow bell pepper and dice; reserve the remainder for another use. Wash, pit and quarter the cherries, then add to the bowl.
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Stir the salsa ingredients together, then refrigerate and chill while you grill the pork chops.
Grilling
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Preheat the grill to medium (about 325°F to 350°F). Brush the grates or the grill pan with oil.
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Place the dry‑rubbed pork chops on the grill and cook 2 minutes. Rotate each chop a quarter turn for crosshatch marks and cook 2 more minutes (4 minutes total) or until the underside is caramelized and the meat releases easily from the grill.
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Flip the chops and repeat: cook 2 minutes, rotate a quarter turn, and cook 2 more minutes (about 4 minutes), or until the internal temperature reaches 145°F.
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Transfer the chops to a plate, tent loosely with foil, and rest 5 minutes before serving.
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Serve each pork chop with a generous spoonful of chilled cherry salsa.
Nutrition
The nutrition information is an estimate from an online calculator and should not replace professional dietary advice.