Pork chops with salsa

Pork chops with salsa
  • 4 servings
  • 0:20 Preparation
  • 0:10 Cooking
  • 0:30 Total Time


Add all
  • 1/2 cup
    (125 mL)

    tropical fruit juice

  • 4 tsp.
    (20 mL)

    olive oil

  • 2 Tbsp.
    (30 mL)

    fresh ginger, chopped

  • 2-3

    cloves of garlic, minced

  • 1 Tbsp.
    (15 mL)

    brown sugar (packed)

  • 1 Tbsp.
    (15 mL)

    lime zest

  • 4x5 oz
    (4x150 g)

    Québec pork chops, bone-in

  • 1

    avocado, peeled and chopped

  • 1

    red pepper, finely chopped

  • 2 Tbsp.

    red onion, finely chopped

  • 1/4 cup
    (60 mL)

    chives, chopped

  • 1/2

    lime, juiced

  • 1/4 tsp.
    (1 mL)

    chili pepper flakes, crushed

  • salt and freshly ground pepper to taste


Mix tropical fruit juice, 1 tsp. (5 mL) of olive oil, ginger, garlic, brown sugar and lime zest. Add pork chops to marinade, making sure they are well coated.

Cover and marinate for 2 hours (6 hours maximum) in the refrigerator.

In a bowl, combine remaining olive oil, avocado, red pepper, onion, chives, lime juice, chili pepper, salt and pepper. Cover and refrigerate for 2 hours.

Grill pork chops on medium heat on the barbecue, under the broiler, or in a grill pan for 8-10 minutes.

Midway through cooking, flip chops using tongs and baste with marinade. Serve with salsa and potatoes baked in foil.

Source: Féd. des producteurs de porcs du Québec

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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