first class honey glazed pork chops with peach salsa vest

honey glazed pork chops with peach salsa

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Meat And Seafood

Honey-Glazed Pork Chops with Peach Salsa

Spice-rubbed pork chops take on lots of sweet heat when basted with hot honey and topped with a juicy, fresh peach salsa.

Ingredients

Peach 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

Direction

Make the peach salsa
  1. Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops.
Make the pork chops
  1. 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.
  2. 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.