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Spiced Honey-Glazed Pork Chops

with Peach Salsa

By: Caitlin Prettyman from Fast and Fresh Cal-Mex Cooking
Spiced Honey-Glazed Pork Chops

Allow me to introduce your new favorite Cal-Mex pork chop recipe (especially when it’s peak peach season). There’s really nothing like a fresh California peach, and I love that this dish highlights them. The peaches are used to make a chunky pico de gallo–type salsa complete with fresh jalapeños, cilantro, onion and lime. It’s then paired with cumin-dusted pork chops that are seared on the grill and brushed with a sticky sweet and spicy honey glaze. The peach salsa does a fantastic job of taming the heat while adding texture and an extra touch of sweetness.

Yields4 servings

Cooking Time25 min

Ingredients

  • Peach Salsa
  • 2 - 3 peaches, diced
  • 1 small jalapeño, deseeded & finely chopped
  • 1/4 cup (40 g) diced red onion
  • 2 tablespoon (8 g) chopped cilantro (leaves & stems)
  • 1 lime, juiced

  • Spiced Honey Sauce
  • 1/2 cup (120 ml) honey
  • 1 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 2 clove garlic, minced
  • 1/2 teaspoon salt

  • Pork Chops
  • 2 pound (907 g) boneless pork chops
  • Olive oil, to brush over the pork chops & grill
  • Salt, to season
  • Black pepper, to season
  • Cumin, to season

INSTRUCTIONS

  1. To make the peach salsa, mix the peaches, jalapeño, onion, cilantro and lime juice together in a bowl, then taste it and adjust the lime juice if needed. Cover and refrigerate the salsa.

  2. To make the spiced honey sauce, mix the honey, red pepper flakes, smoked paprika, minced garlic and salt together in a small bowl. Heat the sauce in the microwave for 30 seconds to make the sauce thinner, then stir it and set it aside.

  3. Brush the pork chops with olive oil on both sides, then generously season them with salt, black pepper and cumin.

  4. Preheat an outdoor grill to medium-high heat and lightly oil the grates to prevent sticking.

  5. Once it’s hot, place the pork chops directly on the grill and cook them for 4 to 6 minutes per side, or until the pork chops have grill marks and are cooked through to an internal temperature of 145°F (63°C). During the last 5 minutes, generously brush the spiced honey sauce over both sides of each pork chop. Transfer the pork chops to a tray and let them rest for 2 to 3 minutes. Alternatively, you can bake the pork chops at 400°F (204°C) for 12 to 15 minutes and then brush them with the sauce.

  6. Serve them warm with the peach salsa spooned over the top and extra spiced honey sauce on the side.

Credit:
Reprinted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co. 2024. Photo credit: Caitlin Prettyman.

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