Grilled Denver-Style Pork Chops with Cherry Pepper Relish

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pork chops grilled over medium-high heat, topped with a tangy and slightly spicy cherry pepper relish that brightens every bite. This American-inspired pork recipe, ready in about 25 minutes, pairs bone-in pork chops, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 American cuisine 380 cal/serving

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Ingredients

4 chops (1 inch thick, about 8 oz each) bone-in pork chops
3 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
1 1/2 tsp salt
1 tsp black pepper
1/2 cup, finely chopped pickled cherry peppers
1/4 cup, finely diced red onion
2 tbsp red wine vinegar
1 tbsp honey
2 tbsp chopped, for garnish fresh parsley

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Instructions

Step 1: In a small bowl, combine 3 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper. Rub this mixture evenly over 4 bone-in pork chops.
Step 2: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the pork chops for 5-6 minutes per side until an internal temperature of 145°F is reached and the exterior is nicely charred.
Step 3: While pork cooks, mix 1/2 cup finely chopped pickled cherry peppers, 1/4 cup finely diced red onion, 2 tbsp red wine vinegar, and 1 tbsp honey in a bowl until well combined.
Step 4: Remove pork chops from grill and let rest for 5 minutes. Spoon the cherry pepper relish generously on top of each chop and garnish with 2 tbsp chopped fresh parsley before serving.