Grilled Pork and Spicy Cherry Salsa
Recipe Type: Main
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
Get in the spirit of summer cooking with grilled pork chops topped with a spicy cherry and plum salsa complete with jalapeño and a glass of red wine.
For the salsa:
  • 2 medium plums, halved and pitted
  • 1 cup cherries, pitted and coarsely chopped
  • ¼ cup chopped red onion
  • 1 jalapeno, seeded and finely chopped
  • 1 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • salt and black pepper, to taste
For the pork chops:
  • 1 tablespoon canola oil (for the grill)
  • 4 pork loin chops (about 1" thick)
  • Badia seasoning*
  • salt and black pepper, to taste
  1. Preheat the grill to medium and brush the grill grates with the canola oil.
  2. Place the plums cut side down on the hot grill and cook about 3 minutes per side or until softened and charred. Remove from the grill and allow to cool. When the plums are cool enough to handle, remove the peel and chop into ½" chunks and place in a small bowl. Add the cherries, red onion, jalapeno, cilantro, lime juice, salt, and black pepper, to taste. Set aside to let the flavors meld while the pork chops cook.
  3. Season both sides of the pork chops with salt and pepper, followed by a generous amount of the Badia seasoning on both sides.
  4. Place the pork chops on the grill and cook 4-5 minutes per side, or until a thermometer reads 150 degrees when inserted into the thickest part of the chops. Remove from heat, cover loosely with foil, and allow to rest about 8-10 minutes.
  5. Serve warm with salsa, and enjoy!
Badia seasoning may be found at
I have a handy cherry pitter that I use to make pitting my cherries so much easier!
You don't have to peel the plums, because once they're grilled, the peels slip right off.
Recipe by Honest Cooking by Mercato Fabbrica at