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These grilled pork chops with quick apricot salsa are the perfect late-summer dinner

Name: Easy grilled pork chops with quick apricot salsa recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 (300g each) pork chops; Extra virgin olive oil, to drizzle; 2 x 400g packets microwave baby potatoes (see recipe notes); Mixed baby salad leaves, to serve; 50.00 ml honey; 50.00 ml apple cider vinegar; 2 tsp finely grated fresh ginger; 5 sprigs thyme; 1 small sprig rosemary; 1 tsp crushed chilli (optional); 1 small red onion, thinly sliced; 4 apricots, stones removed, roughly chopped

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20m

Grilled pork chops with quick apricot salsa — Brett Stevens

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by Dominic Smith

Feb 24, 2026

Think outside the square and add beautiful summer apricots to your savoury dishes. Here we’ve made a quick hot and sweet apricot salsa to go with simple barbecued pork chops and smashed potatoes for a stress-free dinner

4 (300g each) pork chops
Extra virgin olive oil, to drizzle
2 x 400g packets microwave baby potatoes (see recipe notes)
Mixed baby salad leaves, to serve

Quick apricot salsa

2 1/2 tbs honey
2 1/2 tbs apple cider vinegar
2 tsp finely grated fresh ginger
5 sprigs thyme
1 small sprig rosemary
1 tsp crushed chilli (optional)
1 small red onion, thinly sliced
4 apricots, stones removed, roughly chopped

Method

1.

To make salsa, place honey, vinegar and ginger in a small frypan and heat over high heat until mixture begins to bubble. Stir in herbs, chilli, if using, and 1 tbs water. Place onion and apricots in a large heatproof bowl, pour over honey mixture and toss well until combined. Stand salsa until cooled to room temperature.
2.

Meanwhile, to cook the chops, heat a lightly greased barbecue or chargrill pan to high. Place pork chops on a large plate, drizzle both sides with oil and season to taste. Cook chops, turning frequently, for 6-8 minutes, until charred and cooked through. Rest, loosely covered with foil, for 5 minutes before serving.
3.

While chops are cooking, cook potatoes in a microwave according to packet instructions. Taking care of the heat, open packet, transfer to a large heatproof bowl, season to taste and roughly smash with a potato masher. Cover with foil, set aside and keep warm until ready to serve.
4.

Divide chops, smashed potatoes and mixed salad leaves between serving plates and spoon apricot salsa over chops to serve.

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Recipe Notes

We used a packet of microwave potatoes containing butter and herbs. If cooking microwave potatoes without butter, simply add a knob of butter or a drizzle of oil when smashing with a potato masher. You can also boil plain potatoes and smash with butter or oil.