Peach Pork Chops

Honey-Glazed Pork Chops with Peach Salsa

4.8

(5)

4 Reviews

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

By Caitlin Prettyman

Published on June 14, 2024

Tested by

Food & Wine Test Kitchen

Honey-Glazed Pork Chops with Peach Salsa — Photo:
Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Active Time:

30 mins

Total Time:

50 mins

Servings:

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.

Frequently Asked Questions

What are center-cut pork chops?

Center-cut pork chops are taken from the rib section of a pork loin, from the shoulder to the middle of the loin. They are also sometimes called loin chops, or center loin chops, and are sold boneless or bone-in.
What should I serve with grilled pork chops?

These juicy pork chops with peach salsa are great paired with a colorful black bean and rice salad or quinoa pilaf. Grilled broccoli with chipotle-lime butter or a crunchy cucumber salad are also ideal counterparts.

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.

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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

Directions

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.
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.
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.