Switch up your chops with this easy and delicious honey balsamic marinade. After grilling, top with a bright and fresh California Strawberry Jalapeño Salsa. So perfect for warm weather entertaining!
This is sponsored campaign in collaboration with California Strawberries. However, all opinions expressed are my own.
This past week, Michigan finally got the memo that it’s spring! With the sun shining, we immediately had to bust out our grill and patio set. It was a long winter, ya’ll!
I love to have simple grilling recipes ready for our busy weeknights. These chops can marinate for up to 24 hours and dinner will hit the table in under 30 minutes. I also love this Honey Balsamic Marinade for chicken and shrimp!
The star of this meal is California Strawberries. They really brighten up any dish, but especially the salsa. You can make the salsa while the chops are grilling or ahead of time, up to a day beforehand.
Did you know that California is the leading producer of strawberries here in the U.S? They have a 12-month growing season, which makes them easy to enjoy every day. My kids gobble up at least 4 pounds week!
Another fun fact: 8 strawberries has 110% of your recommended daily value of vitamin C! They’re also packed with beneficial antioxidants and only 50 calories per 1-cup serving. For Weight Watchers, I enjoy them for a 0 point snack when I’m craving something sweet.
This Strawberry Jalapeño Salsa has a nice savory/sweet mix and it’s delicious with chips, as well. I highly suggest keeping the pepper in the salsa, it’s not blow-your-socks-off spicy, just a nice level of heat. Be sure to remove the ribs and seeds before chopping to help lower the heat level.
Switch up your grilled pork chops with this delicious Honey Balsamic Marinade! Topped with a bright California Strawberry Jalapeño salsa, this is perfect for your warm weather grilling, especially parties!
- 1/4 cup honey
- 1/2 cup Balsamic Vinegar
- 2 cloves roased garlic, minced raw is fine, too!
- Salt & Pepper, to taste about 1/4 teaspoon, each
- 2 pounds Center Cut Pork Chops (boneless)
- 1/2 cup red onion
- 1 jalapeño pepper, seeds & ribs removed
- 16 ounces California strawberries washed
- 1 handful cilantro
- 1 teaspoon honey
In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
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.
To grill: remove from marinade. Let 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 4-5 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
While chops are cooking, make salsa. In a chopper, add red onion, jalapeno, cilantro and juice from one lime. Pulse to chop into medium chunks.
Remove stems from strawberries. Chop into small, bite sized pieces.
In a bowl, add strawberries and honey. Stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
To serve: top grilled chops with strawberry jalapeño salsa.
These chops can be served with grilled potatoes, rice or with a side salad. I roasted some broccoli and cauliflower with some potatoes while the pork was grilling. YUM!
Heads up: California strawberries is giving away a gorgeous Kate Spade strawberry tote! Just share your favorite strawberry snack on Instagram with hashtag #GetSnacking to enter.
For more great snacking ideas, check out their Get Snacking site!
What’s your favorite way to enjoy California Strawberries? Have you tried them in salsa before?