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Honey-Glazed Pork Chops with Peach Salsa

Ingredients

Salsa

2 large peaches, unpeeled, pitted and diced (about 2 cups)

1/4 cup chopped red onion

1 small jalapeño, seeded and finely chopped (about 2 tablespoons)

2 tablespoons chopped fresh cilantro

2 tablespoons lime juice, plus more to taste


Pork Chops

4 boneless center-cut pork chops (about 1 1/2 inch thick) 

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 1/2 teaspoons kosher salt, divided

1/2 cup honey

2 garlic cloves, minced (about 2 teaspoons)

1 1/2 teaspoons crushed red pepper

2 tablespoons extra-virgin olive oil, plus more for grill

Instructions

Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops. The sauce can be made up to 12 hours ahead and refrigerated.


Preheat a grill to medium-high (400°F to 450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika, and 2 teaspoons salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper, and remaining 1/2 teaspoon salt in a small microwavable bowl. Microwave on high until mixture is thin and syrupy, about 30 seconds; set aside.


Drizzle pork chops with olive oil. Place pork chops on oiled grates; grill, uncovered, turning occasionally, until grill marks appear and a thermometer inserted into thickest portion of pork registers 145°F, 12 to 18 minutes, brushing both sides of pork chops with honey mixture during final 3 minutes of grilling. Transfer pork chops to a plate; let rest 5 minutes. Spoon peach salsa over top, and serve.


Description

The combination of the wonderful fresh peaches in the summer and the chops is outstanding.


Servings

4


Notes

We followed the instructions exactly with my doing the kitchen parts and Sumner on the grill. I took the salsa out while preparing the chops so that it warmed up a bit. They were excellent.


Source

Food & Wine June 2024







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