Thyme-Rubbed Chops with Cherry Tomato Salsa Thyme-Rubbed Chops with Cherry Tomato Salsa

Author: Canadian Living

Thick chops stay juicy during grilling. Look for chops between 1/2- to 3/4-inch (1 to 2 cm) thick.

  • Portion size 4 servings
  • Credits : Get Grilling: Summer 2007


Cherry Tomato Salsa:


Trim any fat from chops; slash edges at 1-inch (2.5 cm) intervals to prevent curling. Set aside on large plate.

In small bowl, combine oil, thyme, paprika, sugar, mustard, salt, pepper and garlic. Rub all over chops; let stand for 10 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Cherry Tomato Salsa: Meanwhile, cut tomatoes into quarters; place in bowl. Stir in green onion, garlic, parsley, oil, lemon rind, salt and pepper; set aside.

Place chops on greased grill over medium-high heat; close lid and grill, turning once, until juices run clear when pork is pierced and just a hint of pink remains inside, about 8 minutes. Serve with salsa.

Nutritional facts Per serving: about

  • Sodium 204 mg
  • Protein 24 g
  • Calories 225.0
  • Total fat 12 g
  • Cholesterol 66 mg
  • Saturated fat 3 g
  • Total carbohydrate 4 g


  • Iron 14.0
  • Folate 7.0
  • Calcium 4.0
  • Vitamin A 7.0
  • Vitamin C 15.0
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Thyme-Rubbed Chops with Cherry Tomato Salsa