![Honey-Glazed Pork Chops with Peach Salsa](https://cdn.statically.io/img/www.foodandwine.com/thmb/GQkuP5D-gczP5wry26C9sDx0pzQ=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Honey-Glazed-Pork-Chops-with-Peach-Salsa-FT-MAG-RECIPE-0624-78f572cc015d49fda1bd3219b0086d87.jpg)
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
There’s nothing like a peak-season peach, and this colorful dish from Caitlin Prettyman highlights them in a juicy pico de gallo–type salsa that tops paprika and cumin–rubbed pork chops. To aid in caramelization, brush the pork chops with crushed red pepper–infused honey during the final few minutes of grilling. The peach salsa does a fantastic job of taming the heat from the rub and hot honey while adding texture and an extra touch of sweetness.
This recipe is adapted with permission from Fast and Fresh Cal-Mex Cooking by Caitlin Prettyman. Page Street Publishing Co., 2024.
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.
Suggested pairing
Try a fruity, nectarine-scented orange wine like Tinto Amorío Monje.
Make ahead
The peach salsa can be stored in an airtight container in the refrigerator for up to 12 hours.
Ingredients
Peach Salsa
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2 large peaches, unpeeled, pitted and diced (about 2 cups)
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1/4 cup chopped red onion
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1 small jalapeño, seeded and finely chopped (about 2 tablespoons)
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2 tablespoons chopped fresh cilantro
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2 tablespoons lime juice, plus more to taste
Pork Chops
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4 boneless center-cut pork chops (about 1 1/2 inch thick)
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1 teaspoon black pepper
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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2 1/2 teaspoons kosher salt, divided
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1/2 cup honey
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2 garlic cloves, minced (about 2 teaspoons)
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1 1/2 teaspoons crushed red pepper
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2 tablespoons extra-virgin olive oil, plus more for grill
Directions
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Make the peach salsa
Stir together all salsa ingredients in a medium bowl; add additional lime juice to taste. Cover, and refrigerate while preparing pork chops.
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Make the pork chops
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.
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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.
Originally appeared in Food & Wine magazine, June 2024