Honey-Glazed Pork Chops with Peach Salsa
TOTAL TIME : 50 mins
SERVINGS : 4
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 grill4 garlic cloves, 2 chopped and 2 minced
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.