Spicy Honey-Glazed Grilled Pork Chops With Peach Pico de Gallo

pork chop paprika cumin honey peach onion jalapeño lime juice cilantro grill grill/barbecue summer fruit backyard bbq father's day labor day fourth of july meat peanut free tree nut free wheat/gluten-free

Rachel Gurjar

4 servings

Source

Ingredients

4 (1½"-thick) bone-in pork chops (about 4 lb. total)

3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

1 Tbsp. crushed red pepper flakes

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. smoked paprika

1 tsp. cumin seeds, divided

½ cup honey

2 ripe peaches or nectarines, cut into 1" pieces

½ small red onion, finely chopped

1 jalapeño, finely chopped

Juice of 2 limes

¼ cup chopped cilantro

Vegetable oil (for grill)

Method

Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.

Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.

Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.

Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.

Spoon peach pico de gallo over pork chops just before serving.