Spiced Honey-Glazed Pork Chops
with Peach Salsa
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 tablespoons (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 cloves garlic, minced
- 1/2 teaspoon salt
Pork Chops- 2 pounds (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
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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.
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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.
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Brush the pork chops with olive oil on both sides, then generously season them with salt, black pepper and cumin.
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Preheat an outdoor grill to medium-high heat and lightly oil the grates to prevent sticking.
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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.
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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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