While peaches are still in season and the weather is still fine for grilling, this delicious pork chop recipe is a must do! From the jalapeno and cilantro to the honey and garlic, it’s a tasty trip to flavor town. And you can get just about everything you need at the Market!

Honey-Glazed Pork Chops with Peach Salsa

recipe by Caitlin Prettyman and tested by Food & Wine Test Kitchen

Ingredients:

Peach Salsa

  • 2 large peaches, peeled, 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

Directions

  1. Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon peach salsa over top, and serve. Makes 4 servings.

Notes from the Food & Wine Test Kitchen: Only start basting the chops with the honey mixture in the last few minutes of grilling to prevent burning. The sugars in the honey caramelize super quickly over the flames of the grill, so if you start basting too soon, you risk burning the outside of the chops.

Make ahead: The peach salsa can be stored in an airtight container in the refrigerator for up to 12 hours.

 

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