Grilled Pork Chops with Tomato Salsa


  • 3 large tomatoes, chopped
  • 1/4 cup chopped pitted Kalamata olives
  • 1 small orange and/or red bell pepper, finely chopped
  • 3 Tbsp. Bertolli® Extra Virgin Olive Oil
  • 1 Tbsp. finely chopped fresh basil leaves
  • 2 tsp. white wine vinegar
  • 1/4 tsp. salt
  • 1/8 tsp. ground black pepper
  • Pinch sugar
  • 4 bone-in pork chops [or boneless]


  1. In medium bowl, combine all ingredients except chops. Cover and chill.
  2. Meanwhile, season chops, if desired, with salt and ground black pepper. Grill or broil chops until done, turning once. To serve, top chops with tomato salsa.