Honey-Glazed Pork Chops with Peach Salsa
★★☆☆☆
Ingredients
- Peach Salsa
- 2 large peaches, unpeeled, pitted, and diced (about 2 cups)
- 1/4 cup red onion, chopped (59.1 ml)
- 1 small jalapeño pepper, seeded and finely chopped (about 2 Tbsp)
- 2 Tbsp chopped fresh cilantro (29.6 ml)
- 2 Tbsp lime juice, plus more to taste (29.6 ml)
- Pork Chops
- 4 boneless center-cut pork chops (about 1 1/2 inches thick)
- 1 tsp black pepper (4.9 ml)
- 1 tsp ground cumin (4.9 ml)
- 1 tsp smoked paprika (4.9 ml)
- 2 1/2 tsp kosher salt, divided (12.3 ml)
- 1/2 cup honey (118 ml)
- 2 garlic cloves, minced
- 1 1/2 tsp crushed red pepper flakes (7.4 ml)
- 2 Tbsp extra-virgin olive oil, plus more for the grill (29.6 ml)
Instructions
- Make the peach salsa: In a medium bowl, stir together all salsa ingredients. Add additional lime juice to taste. Cover and refrigerate while preparing pork chops.\n2. Make the pork chops: Preheat a grill to medium-high (400-450°F). Sprinkle pork chops with black pepper, cumin, smoked paprika, and 2 tsp salt. Let stand at room temperature for 15 minutes. Meanwhile, combine honey, garlic, crushed red pepper flakes, and the remaining 1/2 tsp salt in a small microwavable bowl. Microwave on high until the mixture is thin and syrupy, about 30 seconds. Set aside. \n3. 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 the thickest portion of pork registers 145°F (63°C), 12 to 18 minutes. Brush both sides of pork chops with the honey mixture during the final 3 minutes of grilling. Transfer the pork chops to a plate and let rest for 5 minutes. Spoon peach salsa over the top and serve.
Wine Pairing: Fruity White (Riesling) — Riesling or a light, fruity white wine.